Spinach and Ricotta Dumplings - WAOW - Newsline 9, Wausau News, Weather, Sports

Spinach and Ricotta Dumplings

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•Spinach and Ricotta (equal parts, about 2 cups each)

•1 egg

•1 pinch nutmeg

•½ cup parmesan

•¼ cup flour

•Salt and pepper to taste

•In a bowl, mix the blanched chopped spinach. Make sure all of the water is out of the spinach. Add the ricotta cheese, egg, nutmeg, parmesan and salt and pepper to taste. Next add the flour to bind (you may not need all of it). Roll into oval shape dumplings and bake at 350 degrees until warmed through (about 4-6 minutes). Toss with your favorite sauce. Fabio recommends, a brown butter sage sauce.

For the Brown Butter Sage Sauce

1 Lbs of Butter

1 Cup of Sage leaf

Fresh Ground Pepper

1 Cup of Water

4 oz of Parmesan

 

Melt half of the butter in a sauté pan with the sage leaf and the black pepper. 

When the sage and the butter start to get golden brown add the pepper and the

water little by little. Keep stirring and adding water on low fire till you have

a creamy, velvet butter sauce. In case20it looks separated or too oily add warm

water; if too runny or too watery keep on the fire and reduce.  Once thickened

in the right way, coat the naked ravioli as much as you like.

Top the naked ravioli with shaved Parmesan use a peeler to get really thin

shaving.

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