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Spinach Ricotta Dumplings




Source of Recipe


Internet


List of Ingredients




1 lb. Frozen, chopped spinach

1 1/2 cups part skim Ricotta cheese

1 cup bread crumbs

2 eggs, beaten

1 clove garlic, minced

1 small onion, chopped

4 tablespoons grated Parmesan cheese

1 teaspoon basil

Salt and pepper to taste

1 cup wheat or rye flour

2 quarts salt water

Serve with mustard sauce



Rinse and pat dry spinach leaves. Mix spinach with Ricotta, bread crumbs, eggs, garlic, onion, Parmesan, basil, salt and pepper. Roll into 1 inch balls, then roll balls lightly in flour. Chill in refrigerator. Bring 2 quarts of salt water to a boil in a deep saucepan. Turn heat to medium high. Drop spinach ricotta balls into simmering water. In 4 to 5 minutes the balls will rise to the surface. That's when they are finished cooking. Remove with a slotted spoon. Serves 8.


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