These spinach ricotta dumplings are easy in the making and vegetarian. We love it to eat with tomato sauce or serve with a big salad.
Course dumplings
Cuisine main dishes
Keyword Ricotta, spinach
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Draining time 2 hourshours
Total Time 30 minutesminutes
Servings 12dumplings
Author Klaraslife
Ingredients
250gfresh spinach
250gricotta
50ggrated tangy cheese
1shallot
1cloveof garlic
1organic lemonzest
50gwholemeal spelt flour
1egg yolk
salt
Pepper from the grinder
nutmeg
Sage leaves
Instructions
Place the ricotta in a sieve and drain well (approx. 2 hours).
Wash the spinach and put in a saucepan, over and rest 5 minute on medium temperature. Add in cold water, squeeze as many water out as you can and chop finely.
Finely chop the shallot and garlic and fry in olive oil. Put the spinach, ricotta, egg, flour, lemon zest, cheese, salt, pepper, shallots, garlic and nutmeg in a bowl and mix.
Shape into small dumplings and put in the fridge for 30 minutes.
Put the dumplings in boiling salted water and let them cook over low heat until they come to the surface. Remove.
Fry the sage in olive oil. Add the dumplings and fry for 2-3 minutes.