Spinach dumplings
Instructions
Boil spinach in salted boiling water, strizzateli and mince finely.
Put them in a bowl and mix them with ricotta, lightly beat eggs, a pinch of salt, nutmeg, parmesan, and flour (enough to make solid, mouldable compound).
Form balls and cover with a little flour.
Prepare a tomato sauce by heat the oil, add the tomatoes, some basil leaves, salt, pepper and cooking everything for 5/6 minutes.
Put the fire water, add salt and when it starts to boil add the dumplings.
Gradually that will drain and keep them afloat in condendoli dish with tomato sauce and Parmesan cheese.
Ingredients and dosing for 4 persons
- 250 g of clean spinach
- 400 g of ricotta
- 2 tablespoons of flour
- 2 eggs
- 80 g of parmigiano
- 1 jar of tomato pulp
- 4 leaves of basil
- 4 tablespoons of olive oil
- Salt
- Pepper
- Nutmeg