Dumplings with spinach and ricotta cheese in tomato sauce

Dumplings with spinach and ricotta cheese in tomato sauce – detailed recipe. Nutrition value per serving: (total 4) Calories 540, total fat 35 g., Saturated fat g., Proteins 24 g., carbohydrates 3one g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Food Photography: Ryan Dausch Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

300 gr frozen spinach, thaw, squeeze and finely slice
2 tbsp. ricotta cheese
1/4 Art. grated Parmesan cheese, plus for serving
1/4 Art. olive oil
3 cloves of garlic, chop
1 can (800 gr.) Peeled whole tomatoes in own juice no salt added
8 large leaves of fresh basil
1/2 tbsp. flour, plus a little to sprinkle
2 yolks of large eggs
A pinch of ground nutmeg

Recipes with similar ingredients: flour, eggs, ricotta cheese, cheese parmesan, spinach, tomatoes, garlic, nutmeg, basil

Recipe preparation:

In a medium-sized stewpan, heat 2 tbsp. l olive oils over moderate heat. Add garlic and cook, stirring, 1-2 min to softness. Stir in the tomatoes and mash with a wooden spoon – should get a sauce with lumps. Bring to a boil, then turn down the heat for low boiling and cook, periodically stirring for about 12 minutes. until the sauce thickens. Stir in the basil, season with salt and pepper. Remove from heat and transfer to a blender. Mix in mashed potatoes.
Sprinkle flour with a baking sheet with sides, set aside. Mix large capacity spinach, ricotta, parmesan, egg yolks, nutmeg and 1 tsp. salt and pepper. Add flour and mix well. Put on a baking sheet sprinkled with flour tablespoon of dough. Shake the pan from side to side, covering the dough with flour and smoothing its edges. Put in the fridge for 10 minutes
Boil a large pot of water in the meantime. Lower the fire for a slight boil. Add chilled dumplings and cook until they will not surface and become soft, 4-5 minutes. Using a slotted spoon pull it out and place it on a plate covered with a paper towel, to dry. Serve dumplings in tomato sauce by sprinkling the remaining 2 tbsp. l olive oil. Sprinkle on top Parmesan