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Spinach & Ricotta Dumplings




Source of Recipe


Good Housekeeping, 10/97






Recipe Introduction


Leafy Greens: Packed with flavor and nutrients, leafy greens range from tender and mild to assertive, resilient, and slightly peppery or bitter -- depending on type, age, and growing conditions. Spinach is especially delicate and versatile, but you can mix and match most leafy greens for variety (tougher or stronger-flavored greens will need longer cooking). For speed, use prewashed fresh or frozen spinach. Always squeeze excess moisture from cooked or thawed spinach to avoid a watery dish.






List of Ingredients



• 2 bunches spinach (10 to 12 ounces each) or 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
  
• 1 cup ricotta cheese
  
• 2 large eggs
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 1 cup freshly grated Parmesan cheese
  
• 1/2 cup plus 2 tablespoons all-purpose flour
  
• 2 tablespoons margarine or butter
  
• 2 cups milk
  






Instructions



1. If using fresh spinach, remove tough stems, wash spinach well. In 5-quart Dutch oven, cook spinach with water clinging to leaves over high heat, stirring, just until wilted. Drain. Squeeze dry, coarsely chop. Prepare dumplings: In large bowl, mix spinach, ricotta, eggs, salt, pepper, 1/2 cup Parmesan, and 1/2 cup flour. With floured hands, shape spinach mixture into 2" by 1" ovals.
   
2. Meanwhile, fill 5-quart saucepot halfway with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings, half at a time.
   
3. Cook dumplings in simmering water, gently stirring occasionally, 3 to 5 minutes, until they float to the top. With slotted spoon, transfer dumplings to paper towels to drain. Preheat oven to 350 degrees F.
   
4. Prepare white sauce: In 2-quart saucepan, melt margarine over medium heat. Stir in remaining 2 tablespoons flour, cook 1 minute. Gradually whisk in milk and cook, whisking constantly, until sauce boils and thickens slightly. Remove saucepan from heat, stir in 1/4 cup Parmesan. Place dumplings in single layer in shallow 2-quart casserole, spoon sauce on top. Sprinkle remaining 1/4 cup Parmesan over top. Bake 15 to 20 minutes, until sauce is hot and bubbly.
   






Final Comments


Serving: Yields: 4 main-dish servings