Spinach and Ricotta Dumpling with Marinara Recipe

Sunday, January 17, 2016
Spinach and Ricotta Dumplings with Marinara sauce tasted as good as it sounded! This is the perfect solution to meatless meals!

Be sure to use all fresh ingredients if you really want to get the full benefit of these amazing dumplings. Fresh marinara sauce recipe in the link below is key, fresh basil in the sauce really makes a difference. I even made my own Ricotta cheese but of course as long as you buy fresh ingredients you're in for a treat! These are over the top fabulous!

Spinach and Ricotta Dumpling with Marinara Recipe

1 - 1/2 cups Ricotta (make your own for the recipe click here)
1 bag around 10 ounces of (fresh spinach I recommend)  or use frozen chopped with all water squeezed out and patted dry 
1 cup blend of romano and parmesan cheese grated
1 tablespoon granulated garlic
1 teaspoon freshly minced garlic
6 tablespoons flour and more for rolling
2 eggs
pinch of freshly grated nutmeg
freshly ground pepper and sea salt to taste
pinch of cayenne pepper
around 3 cups homemade marinara sauce or store bought
2 1/2 tablespoons butter

Chop the spinach into small pieces with a sharp knife. 
In a medium size bowl add the spinach, garlic, ricotta, eggs flour, 3/4 cup of the cheese, granulated garlic,  salt, pepper and cayenne to taste then with a pinch of nutmeg. Mix until dough forms. 

With ice cream scooper, form into balls. Set balls on floured wax paper.

Heat  marinara on low adding butter in a large saucepan. 

In the meantime bring a pot of salted water to a boil.
Drop dumplings into boiling water until they float to the surface. 

Remove with slotted spoon and place into the pan of sauce.
Sprinkle with remaining cheese ( the more cheese the better!).


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