Spinach and ricotta dumplings

Spinach and ricotta dumplings could be just the lacto ovo vegetarian recipe you've been looking for. For $2.18 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 281 calories, 19g of protein, and 15g of fat each. Plenty of people really liked this main course. Head to the store and pick up tomato sauce, ground nutmeg, vegetarian cheese, and a few other things to make it today. This recipe is liked by 1465 foodies and cooks. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Amuse Your Bouche. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. If you like this recipe, you might also like recipes such as Ricotta-Spinach Dumplings, Spinach and Ricotta Dumplings, and Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian).

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 190C (Gas Mark 5 / 375F).Cook the spinach until thoroughly wilted. You can do this by blanching it in a pan of hot water, pan frying it over a low heat for several minutes, or microwaving it in batches (this is what I did - it took around a minute per bowlful) When the spinach is wilted, leave it to cool, and then squeeze as much liquid out of it as possible. You can just do this with your hands, but it might be easier to wrap it in a clean tea towel and then squeeze over a sink.When the spinach is fairly dry, add it to a bowl with the remaining ingredients. Mix well.Shape the mixture into ball shapes, and place on a lightly greased baking tray. I made around 12 dumplings with my mixture, but if you prefer you could make slightly smaller balls and adjust the cooking time accordingly.Bake for 25 minutes, or until the dumplings are golden brown and slightly crispy. Serve with tomato sauce if desired.

 

Step by step:

1. Preheat the oven to 190C (Gas Mark 5 / 375F).Cook the spinach until thoroughly wilted. You can do this by blanching it in a pan of hot water, pan frying it over a low heat for several minutes, or microwaving it in batches (this is what I did - it took around a minute per bowlful) When the spinach is wilted, leave it to cool, and then squeeze as much liquid out of it as possible. You can just do this with your hands, but it might be easier to wrap it in a clean tea towel and then squeeze over a sink.When the spinach is fairly dry, add it to a bowl with the remaining ingredients.

2. Mix well.Shape the mixture into ball shapes, and place on a lightly greased baking tray. I made around 12 dumplings with my mixture, but if you prefer you could make slightly smaller balls and adjust the cooking time accordingly.

3. Bake for 25 minutes, or until the dumplings are golden brown and slightly crispy.

4. Serve with tomato sauce if desired.

Nutrition Information:

covered percent of daily need