Best 2 Spinach And Ricotta Dumplings Recipes

Indulge in the culinary delight of spinach and ricotta dumplings, a harmonious blend of flavors and textures that will tantalize your taste buds. These delectable dumplings, lovingly crafted with fresh spinach, creamy ricotta cheese, and a symphony of herbs, are enveloped in a delicate pasta dough, creating a symphony of flavors in every bite. Served in a savory broth or adorned with a vibrant tomato sauce, these dumplings offer a versatile culinary experience, perfect for both casual gatherings and special occasions. Discover the culinary journey that awaits, with step-by-step instructions and a trove of enticing variations to suit every palate.

Let's cook with our recipes!

SPINACH AND RICOTTA DUMPLINGS

Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

SPINACH AND RICOTTA DUMPLINGS

Spinach and Ricotta Dumplings image

Oh.....help me. This recipe is SO incredibly delectable.......... .......delicious....... .......yummy....... ......satisfying....... .........oooohy......yummy (wait, I said that). I saw this recipe in a Food Network Magazine and thought how great it would be, because I could use Ina's Ricotta recipe (listed here.....) and my...

Provided by cassie thornburg

Categories Other Main Dishes

Time 35m

Number Of Ingredients 11

Ingredients

kosher salt
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c whole milk ricotta
1 c grated parmesan cheese
6 Tbsp all-purpose flour, plus more for rolling
2 large eggs
freshly ground pepepr
pinch of freshly grated nutmeg
2 c prepared marinara sauce
2 Tbsp butter, unsalted, cut into pieces
crusty bread for serving

Steps:

1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
4. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Tips:

Use fresh spinach: Fresh spinach has a better flavor and texture than frozen spinach.
Squeeze out the excess water from the spinach: This will help to prevent the dumplings from becoming too watery.
Use a light hand when mixing the dough: Overmixing the dough will make the dumplings tough.
Let the dumplings rest for at least 30 minutes before cooking: This will help them to hold their shape better.
Cook the dumplings in a gently simmering water: Boiling water will cause the dumplings to break apart.
Serve the dumplings immediately: They are best enjoyed when they are hot and fresh.

Conclusion:

Spinach and ricotta dumplings are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect spinach and ricotta dumplings every time.