Ingredients
- 1 lb. ricotta cheese
- 1 lb. spinach, stems removed, leaves washed, squeezed dry and chopped
- 1 Tbsp. finely chopped fresh parsley (flat leaf Italian recommended)
- 1 garlic clove, finely chopped
- 2 Tbsp. butter
- 2 cups flour
- salt
- 3 eggs
Directions
Saute the spinach, parsley, and garlic in the butter until they are soft and the liquid from the spinach has evaporated. Set aside to cool.
Mix together the cheese, half the flour, the spinach mixture, and a pinch of salt. Add the eggs and work the mixture well, adding more flour gradually until you have a firm but malleable dough. Divide the mixture into 12 to 15 pieces; form each piece into a thick, short sausage shape.
Roll the dumplings lightly in the remaining flour and toss them into boiling water. Cover and simmer for 15 minutes, then drain.
(Can be made into any shape, adjust cooking time to account for size.)
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Submitted 6/13/05.
Source: The Good Cook, PASTA
Submitted By: Anne Sanders
qsanders@erols.com
Cheese and Spinach Dumplings