Spinach and Ricotta Dumplings

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

• 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
• ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
• ½ cup parsley, chopped
• 2 eggs, beaten
• 1 cup Parmigiano Reggiano
• ¼ teaspoon fresh nutmeg
• ½ teaspoon salt
• ½ cup all purpose flour (plus more)
• Semolina for holding dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup.  Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, grated
• 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
• Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.