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Spinach Ricotta Dumplings Recipe

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This recipe for Spinach Ricotta Dumplings, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. Ricotta cheese
1 c. bread crumbs
2 eggs, beaten
1/2 c. Parmesean cheese
1/4 c. chopped green onion
1/2 tsp. salt
1 tsp. basil
1 garlic clove, crushed

Directions:
Directions:
Combine spinach, Ricotta cheese, bread crumbs, eggs, Parmesean cheese, onion, salt, basil and garlic. Form into walnut size balls. Roll lightly in flour. Cover with waxed paper and chill or freeze, packed in layers.

To serve: Thaw Ricotta balls, if frozen, and drop into boiling, salted water. They will sink to the bottom; when they float to the surface, 3 to 4 minutes, they are cooked. Remove with slotted spoon to warm dish and poach remainder. Serve dumplings topped with your favorite red sauce.

 

 

 

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