Spinach Ricotta Dumplings

[mish]

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.

 

[amber]

That sounds delicious, thanks mish.

 

[mish]

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.