Spinach and Ricotta Dumplings with Garlic Basil Butter
The timeless combination of spinach and ricotta are transformed into delicious dumplings that are gently poached and then drizzled with a herby garlic and basil butter.
How long will it take?
What’s the serving size?
What do I need?
300 g baby spinach leaves
1 ½ litres boiling water
2 eggs, beaten
375 g smooth ricotta
1 cup parmesan, grated, divided
1 tsp salt
½ tsp freshly ground black pepper
1 cup plain flour, plus extra for rolling
100 g butter
1 clove garlic, minced
Handful basil leaves
How do I make it?
Put spinach in a large bowl and cover with boiling water. Leave to sit for 2-3 minutes, or until the spinach has wilted. Drain spinach and set aside until it is cool enough to handle. Squeeze excess water from spinach and chop finely.
Add spinach to a bowl with eggs, ricotta, ¾ cup grated parmesan, salt and pepper and mix well. Add half the flour and mix to combine. Set aside to rest.
Put remaining flour on a baking tray.
Use your hands to roll 1-2 tablespoons of mixture into a ball, then place ball onto tray with flour and roll ball in the flour. Repeat with remaining mixture to make the rest of the dumplings. Place dumplings in the fridge for 15 – 20 minutes to firm up.
Meanwhile bring a large saucepan of salted water to a gentle simmer.
Place dumplings in batches into the saucepan and cook for 5 minutes.
Heat butter in a frying pan over low-medium heat and add garlic. Cook for a minute or two then add basil leaves and cook for 1 minute more.
Spoon garlic and basil butter over dumplings, top with remaining parmesan and serve immediately.