Spinach Ricotta Dumplings |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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An unsual side dish that will have your guests asking for the recipe! Very easy to make! Ingredients:
1 tablespoon finely chopped onion |
6 tablespoons butter or 6 tablespoons margarine |
3 (10 ounce) packages frozen chopped spinach, thawed and drained |
1 cup ricotta cheese |
1 1/2 cups all-purpose flour, divided |
1/2 cup grated parmesan cheese |
3/4 teaspoon garlic salt |
2 eggs, beaten |
3 quarts water |
3 tablespoons chicken bouillon granules |
1/4 cup butter or 1/4 cup margarine, melted |
1/2 cup grated parmesan cheese |
Directions:
1. In a skillet, saute onion in butter till tender.
2. Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
3. Stir in ricotta; cook and stir for 3 minutes.
4. Transfer to a large bowl.
5. Add 3/4 cup of flour, Parmesan cheese and garlic salt.
6. Cool for 5 minutes.
7. Stir in eggs; mix well.
8. Place remaining flour in a bowl.
9. Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
10. In a large saucepan; bring water and bouillion to a boil-reduce heat.
11. Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
12. Remove from the liquid with a slotted spoon; keep warm.
13. Drizzle with butter and sprinkle with Parmesan cheese.
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