Wednesday, August 12, 2015

Ricotta-Spinach Dumplings


I am always looking for recipes to consume less meat and fat. This Ricotta-Spinach Dumplings dish was great. Though the recipes has ricotta cheese in it, I purchased ricotta made with skim milk. It was quite delicious and I didn't miss the pasta. I only omitted the step of boiling the pasta as the first batch of veggie and cheese dumplings fell apart. So I just cooked the second batch in the sauce and they were delicious.
Ricotta-Spinach Dumplings
Serves 6 (serving size: 6 dumplings and about 1/4 cup sauce)
1 (10-ounce) package frozen spinach, thawed
1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided
1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2.25 ounces Parmesan cheese, shredded
2 large egg yolks
1 large egg
1 1/2 cups lower-sodium marinara sauce
Total: 50 Minutes
1. Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.
2. Weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.
3. Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
4. Place marinara in a large skillet over medium heat; cover and keep warm.
5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.

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