
Spinach and ricotta dumplings
https://www.coop.co.uk/recipes/spinach-and-ricotta-dumplings
Love spinach & ricotta pasta? Then try these easy dumplings
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 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
Method
- Place the spinach in a colander and pour over boiling water to wilt
- Refresh under cold running water and leave to drain
- Squeeze out the moisture and roughly chop
- Place in a bowl along with the ricotta, flour, garlic and egg then season
- Mix to make a soft dough, then wet your hands and form into walnut-sized balls
- Chill for 10 mins
- Meanwhile, dry fry the flaked almonds for a few mins until toasted all over, then set aside
- Bring a pan of water to the boil and add the dumplings
- When they rise to the top, cook for a further minute
- Bring the tomato sauce to a simmer in a saucepan
- Using a slotted spoon, transfer the dumplings to the pan and cook in the sauce for 1 minute
- Divide between 2 bowls and serve scattered with the almonds