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Spinach Ricotta Dumplings Recipe

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This recipe for Spinach Ricotta Dumplings is from From one generation to the next ..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. ricotta cheese
1 c. seasoned bread crumbs
2 eggs, lightly beaten
1/4 c. grated cheese
1/4 c. chopped onions
1/2 tsp. salt
1 tsp. basil
1 clove garlic, finely chopped
dash of nutmeg
flour
tomato sauce
Directions:
Directions:
1. Combine spinach, ricotta, grated cheese, bread crumbs, eggs, onions, basil, salt, nutmeg, and garlic. Mix well and form balls.
2. Roll the balls in flour to lightly coat. Place on platter, cover with wax paper and freeze for about 15 minutes.
3. In a large pot, bring 4" of water with 1 tsp. of salt to a boil. Reduce to simmer; drop in balls; they will sink. When they float to the top, they should be cooked through.
4. Top with tomato sauce.
Personal Notes:
Personal Notes:
Yummy as a meatless side dish when serving meatballs and spaghetti. Can be served as an appetizer as well.

 

 

 

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