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Spinach Ricotta Dumplings Recipe
|Cooked spinach||1 Cup (16 tbs), chopped|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Dry whole wheat bread crumbs||1 Cup (16 tbs), crumbled|
|Eggs||2 , beaten|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
|Green onions||1⁄4 Cup (4 tbs), minced|
|Unbleached white flour||2 Tablespoon|
|Marinara sauce||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1458 Calories from Fat 668
% Daily Value*
Total Fat 76 g116.6%
Saturated Fat 39.7 g198.3%
Trans Fat 0 g
Cholesterol 633.8 mg
Sodium 3706.5 mg154.4%
Total Carbohydrates 112 g37.3%
Dietary Fiber 16 g63.9%
Sugars 12.1 g
Protein 84 g167.7%
Vitamin A 402.3% Vitamin C 99.3%
Calcium 141.7% Iron 57.4%
*Based on a 2000 Calorie diet
Form mixture into small finger-shaped dumplings about 2 inches long and 1 inch wide.
Roll dumplings lightly in flour, Place on a foil-lined baking sheet in a single layer.
Cover loosely with foil and chill for a few hours.
Pour 2 inches of water in a saucepan and add salt.
Bring water to a gentle simmer and carefully poach 6 or 7 dumplings at a time.
Dumplings will sink to the bottom of pan, but will rise to the top when cooked in about 4 or 5 minutes.
Remove dumplings with a slotted spoon and keep warm on serving plate.
Spoon Marinara Sauce over dumplings