Spinach and ricotta dumplings
Ingredients
- 2 woolworths swiss chard bunches, stalks removed
- 1 cup ricotta
- 2 free range eggs
- salt and pepper
- 3/4 cups parmesan, freshly grated
- 1/4 tsp nutmeg
- 1/2 cup plain flour
- 3 Tbsp Extra virgin olive oil
- 1 lemon, juiced
- 100 g baby spinach
- parmesan, shaving to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Blanch the spinach in salted water for about 2 minutes or until completely wilted. Add the spinach to a clean kitchen cloth and squeeze out the excess moisture. Add it to a mixing bowl along with the ricotta, eggs, salt and freshly ground black pepper, parmesan, nutmeg and flour.
- Mix the ingredients together until well combined then allow to rest for 10 minutes.
- Bring a pot of salted water to a gentle simmer before using 2 spoons to shape the dumplings and adding it to the water.
- Simmer for about 1-2 minutes or until they rise to the surface. Remove the dumplings with a slotted spoon and let the excess moisture steam off. Add the dumplings to serving platter.
- Combine the lemon juice and olive oil with extra salt and freshly ground black pepper. Serve the dumplings with baby spinach and shaved Parmesan. Spoon the dressing over the dish and serve.
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