VV feb march 20 24th dec

TIP
Spinach and Ricotta Dumplings
A tasty and simple meat-free dish that is ideal for a starter or light supper.
Serve with warmed ciabatta bread to mop up the creamy sauce.
Ready in: 1 hour | Serves 4 as a starter, 2 as a main course
Ingredients
225g baby spinach leaves
150g ricotta
2 tbsp freshly chopped parsley
50g grated Parmesan
100g plain flour
2 garlic cloves, peeled and
crushed
2 medium eggs, beaten
Salt and freshly ground black
pepper
50g butter
6 tbsp crème fraiche
2 tsp freshly chopped chives
Salad leaves and cherry tomatoes,
to serve
Place the spinach in a large metal colander set over the sink.
Pour over boiling water to wilt. Refresh under cold water,
drain well then squeeze firmly with your hands to remove any
excess moisture.
Roughly chop the spinach and place in a large mixing bowl.
Add the ricotta, parsley, Parmesan, flour, garlic and eggs.
Season with salt and freshly ground black pepper and mix to a
soft dough.
Using clean damp hands, divide and shape the mixture into
about 12 walnut-sized balls. Chill for 30 minutes.
Bring a large pan of lightly salted water to the boil. Gently add
the dumplings. They will drop to the bottom at first then
slowly rise to the top. Once they have risen to the top, cook
for a further minute. Remove with a slotted spoon and divide
between 2 or 4 warmed dishes.
Melt the butter in a small pan. Stir in the crème fraiche and
simmer to make a creamy sauce. Pour the sauce around the
dumplings. Garnish with chopped chives and serve with salad
leaves and cherry tomatoes.
Serve the dumplings with a ready-made tomato and herb pasta sauce instead of the creamy
sauce, if liked.
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