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Spinach and Ricotta Dumplings
Contributed by: Kevin Roberts
2 lbs., 4 oz. fresh spinach leaves, stalks removed
11â�„2 cups ricotta cheese
1 cup freshly grated Parmesan cheese
3 eggs, lightly beaten
pinch of freshly grated nutmeg
3â�„4 to 11â�„4 cups all-purpose flour, and extra for dusting
salt and pepper
1â�„2 cup unsalted butter
2 TBS chopped fresh oregano
2 TBS chopped fresh sage
Wash spinach, put in a pan with just enough water to cling to the leaves. Cover and cook over low heat for 6-8 minutes. Drain and let cool.
Squeeze out excess water from spinach, then chop finely or process. Put the spinach in a bowl and add ricotta, half the Parmesan cheese, the eggs, nutmeg and salt and pepper to taste. Beat until thoroughly combined. Sift in 3â�„4 of the flour and lightly work it into the mixture, adding more to make it workable, if necessary. Cover with plastic wrap and refrigerate for one hour.
With floured hands, break off small pieces of the mixture and roll into walnut-sized balls. Handle with care, as they are delicate. Lightly dust dumplings with flour.
Bring a large pan of lightly salted water to a boil. Add the dumplings and cook for 2-3 minutes until they rise to the surface. Remove with a slotted spoon, drain well and set aside.
Meanwhile, make herb butter. Melt butter in a large skillet over low heat. Add oregano and sage and cook, stirring frequently for one minute. Add the dumplings and toss gently for one minute to coat. Transfer to a warmed serving dish, sprinkle with remaining Parmesan cheese and serve immediately.
(This recipe was contributed as part of a "Cook of the Week" feature.)