Spinach Ricotta Dumplings With Red Pepper Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Red bell peppers4 Large
 Extra virgin olive oil2 Tablespoon
 Yellow onions1⁄2 Cup (8 tbs) (Small Ones)
 Garlic2 Clove (10 gm)
 Water/Vegetable/chicken stock1 Cup (16 tbs)
 Parsley1⁄4 Cup (4 tbs)
 Basil leaves5 (Use Fresh)
 Heavy cream2 Tablespoon
 Spinach3 Bunch (300 gm)
 Eggs3
 Parmesan cheese3⁄4 Cup (12 tbs)
 Romano cheese3⁄4 Cup (12 tbs)
 Ricotta cheese2 Cup (32 tbs)
 All purpose flour3⁄4 Cup (12 tbs) (3 Tablespoon Plus Additional Amount For Dredging)
 Freshly ground pepper1⁄4 Teaspoon
 Unsalted butter2 Tablespoon
 Unsalted butter1⁄2 Cup (8 tbs)
 Fresh sage leaves10
 Salt To Taste
 Ground pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4752 Calories from Fat 2828

% Daily Value*

Total Fat 322 g495.1%

Saturated Fat 177.1 g885.6%

Trans Fat 0 g

Cholesterol 1361.9 mg

Sodium 3450 mg143.8%

Total Carbohydrates 356 g118.8%

Dietary Fiber 159.2 g636.7%

Sugars 32.5 g

Protein 188 g376.1%

Vitamin A 1459.5% Vitamin C 1440.2%

Calcium 882.7% Iron 652.6%

*Based on a 2000 Calorie diet

Directions

Peel and deseed the peppers and cut them into thin strips.
Heat butter and oil in a pan and cook the onions.
Now add the garlic and peppers cooking till the peppers are softened.
Pour in the stock along with basil and parsley and simmer for about 10 minutes.
Season with salt and pepper and remove from heat.
If desired, you can puree this in a blender.
Remove to a bowl and stir in cream once cooled.
Procedure for dumplings Rinse the spinach and cook in a large covered saucepan till wilted.
Cool the spinach and squeeze to remove liquid.
Chop it finely.
In a bowl, combine the spinach, eggs, 3/4 cup each of the Parmesan and Romano cheeses, ricotta cheese, 3 tbsp flour, salt and pepper to form a stiff batter.
Put some flour in a plate.
Make balls out of the cheese mixture, roll them in the flour and keep in a lightly floured tray.
Preheat an oven to 250" F.
Fill a deep pot three fourths full with lightly salted water and bring to a gentle simmer.
Add the dumplings a few at a time and simmer till they rise to the surface.
This is when they are ready to be taken out.
Lift out the dumplings and drain thoroughly on an absorbent kitchen towel.
Place in a baking dish, drizzle with the 2 tbsp melted butter and bake in the oven till lightly browned.
Meanwhile, in a saucepan over medium heat, warm the pepper mixture.
Also heat 1/2 cup butter in a pan and saute the sage leaves till crispy.
Drain them on a paper towel.
Pour the pepper mixture into a serving dish and place the dumplings on top.
Spoon on the sage leaves and some of the butter.
Sprinkle with grated Parmesan cheese.

Comments

Anonymous

bernadette Lloyd says :

please send me a recipe for spinach and ricotta dumplings in a mascarpone cream sauce
Posted on: 20 September 2011 - 8:45am
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