"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-23-2005, 03:27 AM   #1
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Spinach Ricotta Dumplings

Spinach Ricotta Dumplings

2 cups spinach cooked, drained, finely chopped (moisture removed)
1/2 lb. ricotta cheese, drained
4 large egg yolks
1 1/2 cup fresh grated Parmesan cheese
1/2 tsp. lemon zest
Pinch cayenne pepper
1/2 tsp. nutmeg
1 Tbsp. flour
1/4 cup butter, melted
Salt and pepper to taste

In a large bowl combine ricotta, egg yolks, 1 cup Parmesan, and lemon zest. Season with cayenne, nutmeg, salt and pepper. Add flour until just combined.

Let mixture rest in the refrigerator for one hour. Bring a large saucepan of water to a boil. Form one dumpling and cook in water until it floats. If it breaks up, add a little more flour.

When dumplings are ready to serve, top with melted butter and the rest of the Parmesan cheese.

4 to 6 servings

Variation: Top with Marinara/Tomato sauce.

__________________

__________________
mish is offline   Reply With Quote
Old 11-23-2005, 08:07 AM   #2
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
That sounds delicious, thanks mish.
__________________

__________________
amber is offline   Reply With Quote
Old 11-23-2005, 10:46 AM   #3
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Thank you, amber. The recipe reminded me of a similar (almost identical) recipe, except called Ravioli Nudi, that would be great for the holidays or any time of year.

Ravioli Nudi
(Naked Ravioli)



Serves 4 as a first course

1/2 pound ricotta cheese
2 pounds fresh spinach, center ribs removed, washed
5 extra-large egg yolks
3/4 teaspoon grated lemon zest
1-1/2 cups grated Parmesan cheese
pinch of cayenne pepper
salt and freshly ground black pepper to taste
1 tablespoon flour
1/4 cup butter

Drain the ricotta in a colander.

Blanch the spinach in a large pot of salted water over high heat for about 5 minutes. Drain and cool under cold water. Squeeze the spinach in a dish towel until completely dry. (If it is at all wet you will have problems later.) Chop the spinach very fine.

Combine the ricotta, egg yolks, lemon zest, 1 cup of the Parmesan, and the chopped spinach in a mixing bowl. Mix well and season with the cayenne, salt, and pepper. Add the flour and mix well.

To form the ravioli, wet your hands in cold water and, taking 1 tablespoon of the mixture at a time, form into little balls.

Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Cook the ravioli in small batches until they float, about 2 minutes. Remove with a slotted spoon and place in a serving dish. Sprinkle with the remaining 1/2 cup Parmesan cheese.

Melt the butter in a skillet and spoon over the ravioli. Serve immediately.

From: Little Italy Cookbook
Christmas Eve Italian Style
Copyright © 1997 - the electronic Gourmet Guide, Inc. All rights reserved.

I prefer the nutmeg to the cayenne, with the butter sauce.
__________________
mish is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.