Spinach & ricotta dumplings.

I’ve seen versions of this all over the place for years, and have always loved the look of them. I finally tried them at a dear friends house, who made them using Donna Hay’s cookbook, “The New Classics.” Having the same book on my own bookshelf I decided it was time to make them.

Having said that, I varied the actual recipe somewhat. {And the only reason I didn’t call them “Donna Hay’s spinach & ricotta dumplings” is because there are so many recipes around and they’re all much of a muchness.} Instead of baby spinach leaves I used a bunch of silverbeet as I already had it in the fridge {which I wilted in a pan with a sauteed onion}, and just trimmed the leaves away from the stalks, I also used about double the ricotta, and therefore double the flour, and swapped the chives for parsley. I also decided to serve them in a burnt butter and sage sauce rather than the tomato salsa.

They are not hard to make, just needing a little mixing and shaping time. I also let them sit in the fridge for an hour to firm up.

Ingredients:

  • 300 g baby spinach, or one bunch of silverbeet, leaves only, shredded
  • 400 g fresh ricotta
  • 1/2 cup grated Parmesan
  • approximately 200 g plain flour, plus more for dusting
  • 2 eggs
  • fresh parsley, finely chopped
  • salt and pepper
  • 100 g butter
  • one bunch of sage, leaves only

1. If you’re using silverbeet then wilt the leaves, either in a frying pan or microwave, and add to a large bowl. Add the ricotta, Parmesan, flour, eggs, parsley, and a little salt and pepper. Please note, you may need a little more flour to bring it to the right dough like consistency. Use your hands to bring it together until a rough sticky dough forms.

2. Flour a tray or plate to put the dumplings on. Using a tablespoon, roll balls of the dough mixture and place them on the floured pate or tray. Continue until you have used up all the dough. Dust the tops with some more flour. Set the dumplings aside in the fridge to firm up if you have time.

3. Bring a pot of salted water to the boil. Cook the dumplings, in about two batches, for about four to five minutes. Transfer to a plastic bowl until you have cooked them all.

4. Heat a fry pan on a high heat. Add the butter, and as soon as it melts add the sage. Fry for a minute or so until the sage crisps, and then add the cooked dumplings to the pan. You want the dumplings to fry so that they develop a slight caramelised crust. Turn them gently, frying for a total of about five minutes or so over a high heat. Serve with extra Parmesan for grating over the top.

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  1. […] I picked up ricotta cheese in preparation to make some Ricotta Recipes from Delicious. By Ana., like Baked Ricotta & Spinach & Ricotta Dumplings. […]

    Reply

  2. How clever are you!! These sound absolutely wonderful. I love how fresh and simple they are. Thank you so much for linking up with our Fabulous Foodie Fridays party xxx

    Reply

    1. More simple than clever, but thank you! They are really good, light and tasty. And it’s a pleasure as always. xxx

      Reply

  3. Mmmmmmm these look yummy. I’ve only ever made sweet dumplings so these savoury little treasures are going to get a run sometime very soon.

    Reply

    1. And I’ve never made sweet ones, and I have to say just the thought is yummy. Thanks for stopping by.

      Reply

  4. These sound very tasty – and healthy too with the ricotta and spinach or silverbeet – a great combination.

    Reply

    1. And probably healthier in a tomato sauce too, rather than the butter. Though they don’t need much else.

      Reply

  5. Ooh, I have never tried making these myself but you make it sound easy so I think I’ll have to give them a try!

    Reply

    1. You should, plus there are short cuts like frozen spinach and such.

      Reply

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