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spinach dumplings Recipe

   
 

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     spinach dumplings

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 hour
Wine/Beverage
Recommendations
  4

Ingredients
12 oz fresh spinach
8 oz whole milk ricotta, drained
1 egg yolk
1/2 cup finely grated Parmesan cheese
1/2 cup flour
1/2 t salt
1/2 t grated nutmeg and pepper to taste
sauce-
 
1/2 stick butter
6 large fresh sage leaves

Instructions
Cook spinach in a large pot until wilted. Allow to cool; squeeze to remove water. Chop it finely in a food processor. Mix together in a bowl with the remaining ingredients.
Form small dumplings with your hands, using about 2 teaspoonfulls mixture per dumpling. Tightly pack the mixture so it won't break up in the water. Place dumplings on a floured surface, making sure they don't touch each other.
Heat a large pot of well-salted water to a boil over high heat; add the dumplings in batches, making sure not to crowd them. After they float to the surface, cook 2-4 minutes. Lift them out with a slotted spoon; transfer to a warm serving dish coated with a little olive oil to prevent sticking.
Meanwhile, for the sauce, melt the butter and add the sage leaves in a large skillet. Toss the cooked dumplings with the butter sauce.


Originally Submitted
3/5/2014





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