Spinach and Ricotta Dumplings Recipe

Spinach and Ricotta Dumplings Recipe

  • 2 cups Safeway SELECT Mushroom and Onion Pasta Sauce
  • 1 (10 ounce) package thawed frozen chopped spinach
  • 1 cup Lucerne Part Skim Ricotta Cheese
  • 1/2 cup Safeway Parmesan cheese, divided
  • 1 cup fine dry bread crumbs
  • 1/4 cup minced green onions
  • 3 tablespoons chopped fresh basil leaves
  • 2 O Organic Large Eggs
  • 1 clove garlic, minced or pressed
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • Freshly ground pepper
  1. In a 5- to 6-quart pan, bring about 3 inches of water to boiling over high heat. Pour pasta sauce into a 1- to 2-quart pan and place over low heat, stirring occasionally, until hot; keep warm.
  2. While water heats, place spinach in a colander; press with back of a spoon to remove excess liquid. In a large bowl, mix together the spinach, ricotta, 1/4 cup Parmesan, bread crumbs, onions, basil, eggs, garlic, and nutmeg until well blended. Divide mixture into 16 equal portions.
  3. With your hands, form spinach mixture, a portion at a time, into smooth 3-inch-long logs. Roll each log lightly in the flour and place, slightly apart, on a baking sheet or large plate.
  4. When water boils, reduce heat to a simmer and add logs. Simmer, uncovered, until dumplings look dry in centers (cut to test), about 8 minutes. With a slotted spoon, divide dumplings among 4 wide, individual serving bowls. Spoon warm pasta sauce equally over each serving. Offer additional Parmesan and pepper to add to taste.