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Spinach and ricotta dumplings

Spinach and ricotta dumplings


Love spinach & ricotta pasta? Then try these easy dumplings

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1632kj 389kcal
  • Fat
    Med 23%
  • Saturates
    Low 20%
  • Sugar
    Low 23%
  • Salt
    Med 23%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 125g spinach
  • 60g ricotta
  • 70g Co-op plain flour
  • 1 clove garlic, crushed
  • 1 Co-op British egg, beaten
  • 2 tbsp flaked almonds
  • 350g Co-op tomato and chilli sauce


  1. Place the spinach in a colander and pour over boiling water to wilt
  2. Refresh under cold running water and leave to drain
  3. Squeeze out the moisture and roughly chop
  4. Place in a bowl along with the ricotta, flour, garlic and egg then season
  5. Mix to make a soft dough, then wet your hands and form into walnut-sized balls
  6. Chill for 10 mins
  7. Meanwhile, dry fry the flaked almonds for a few mins until toasted all over, then set aside
  8. Bring a pan of water to the boil and add the dumplings
  9. When they rise to the top, cook for a further minute
  10. Bring the tomato sauce to a simmer in a saucepan
  11. Using a slotted spoon, transfer the dumplings to the pan and cook in the sauce for 1 minute
  12. Divide between 2 bowls and serve scattered with the almonds

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