What are the main ingredients in Spinach & Ricotta Dumplings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Spinach & Ricotta Dumplings?

Calories: 532, Carbs: 47 grams, Fat: grams, Protein: 26.8 grams, Sugar: 8.5 grams, Salt: 418 grams

How do I prepare Spinach & Ricotta Dumplings?

MAKE THE DOUGH: In a bowl, combine the ricotta, the grated hard cheese, the chopped baby spinach, and some seasoning. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings, about the size of a litchi. BOIL BABY, BOIL: Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, carefully add the dumplings. Let them cook for 4-5 minutes until they rise to the top. Remove with a slotted spoon and set aside. TOASTED PINE NUTS: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. In a salad bowl, toss the rinsed green leaves with the chopped plum tomatoes, the halved olives, the sliced red onion, a drizzle of oil, and some seasoning. BUTTERY DUMPLINGS: Return the pan to a medium-low heat with a drizzle of oil and a knob of butter. When hot, fry the ricotta dumplings in a single layer for 2-3 minutes per side until golden, gently shaking the pan regularly to prevent sticking. In the final 1 minute, add the grated garlic and fry until fragrant. Drain on some paper towel. SAGE BUTTER BEAUTY: Wipe down the pan, if necessary, and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! GRAND FINALE!: Dish up the ricotta dumplings with the wholesome salad alongside. Drizzle over the sage butter sauce, scattering the dumplings with sage leaves and the toasted pine nuts. Enjoy your hard work, Chef!

What should be prepared from my kitchen to make Spinach & Ricotta Dumplings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Spinach & Ricotta Dumplings

True delight in the simplest of flavours! You can’t go wrong with these delightful spinach & ricotta dumplings, drizzled with a delicious sage butter sauce. Served with a kalamata olive, tomato, and red onion salad, and garnished with toasted pine nuts.

Spinach & Ricotta Dumplings

with a sage butter sauce & a wholesome salad

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 55 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Fresh Sage
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Pine Nuts
Pitted Kalamata Olives
Plum Tomato
Plum Tomatoes
Red Onion
Ricotta
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

MAKE THE DOUGH
In a bowl, combine the ricotta, the grated hard cheese, the chopped baby spinach, and some seasoning. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings, about the size of a litchi.
BOIL BABY, BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, carefully add the dumplings. Let them cook for 4-5 minutes until they rise to the top. Remove with a slotted spoon and set aside.
TOASTED PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. In a salad bowl, toss the rinsed green leaves with the chopped plum tomatoes, the halved olives, the sliced red onion, a drizzle of oil, and some seasoning.
BUTTERY DUMPLINGS
Return the pan to a medium-low heat with a drizzle of oil and a knob of butter. When hot, fry the ricotta dumplings in a single layer for 2-3 minutes per side until golden, gently shaking the pan regularly to prevent sticking. In the final 1 minute, add the grated garlic and fry until fragrant. Drain on some paper towel.
SAGE BUTTER BEAUTY
Wipe down the pan, if necessary, and return it to a medium-high heat with 40g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
GRAND FINALE!
Dish up the ricotta dumplings with the wholesome salad alongside. Drizzle over the sage butter sauce, scattering the dumplings with sage leaves and the toasted pine nuts. Enjoy your hard work, Chef!

Ricotta - 100g
Grated Italian-style Hard Cheese - 40ml
Spinach - 20g
Cake Flour - 60ml
Pine Nuts - 10g
Green Leaves - 20g
Plum Tomato - 1
Pitted Kalamata Olives - 20g
Red Onion - 1
Garlic Clove - 1
Fresh Sage - 5g

Download the Recipe

Serves 2

MAKE THE DOUGH
In a bowl, combine the ricotta, the grated hard cheese, the chopped baby spinach, and some seasoning. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings, about the size of a litchi.
BOIL BABY, BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, carefully add the dumplings. Let them cook for 4-5 minutes until they rise to the top. Remove with a slotted spoon and set aside.
TOASTED PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. In a salad bowl, toss the rinsed green leaves with the chopped plum tomatoes, the halved olives, the sliced red onion, a drizzle of oil, and some seasoning.
BUTTERY DUMPLINGS
Return the pan to a medium-low heat with a drizzle of oil and a knob of butter. When hot, fry the ricotta dumplings in a single layer for 2-3 minutes per side until golden, gently shaking the pan regularly to prevent sticking. In the final 1 minute, add the grated garlic and fry until fragrant. Drain on some paper towel.
SAGE BUTTER BEAUTY
Wipe down the pan, if necessary, and return it to a medium-high heat with 80g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
GRAND FINALE!
Dish up the ricotta dumplings with the wholesome salad alongside. Drizzle over the sage butter sauce, scattering the dumplings with sage leaves and the toasted pine nuts. Enjoy your hard work, Chef!

Ricotta - 200g
Grated Italian-style Hard Cheese - 80ml
Spinach - 40g
Cake Flour - 120ml
Pine Nuts - 20g
Green Leaves - 40g
Plum Tomato - 1
Pitted Kalamata Olives - 40g
Red Onion - 1
Garlic Clove - 1
Fresh Sage - 10g

Download the Recipe

Serves 3

MAKE THE DOUGH
In a bowl, combine the ricotta, the grated hard cheese, the chopped baby spinach, and some seasoning. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings, about the size of a litchi.
BOIL BABY, BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, carefully add the dumplings. Let them cook for 4-5 minutes until they rise to the top. Remove with a slotted spoon and set aside.
TOASTED PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. In a salad bowl, toss the rinsed green leaves with the chopped plum tomatoes, the halved olives, the sliced red onion, a drizzle of oil, and some seasoning.
BUTTERY DUMPLINGS
Return the pan to a medium-low heat with a drizzle of oil and a knob of butter. When hot, fry the ricotta dumplings in a single layer for 2-3 minutes per side until golden, gently shaking the pan regularly to prevent sticking. You may have to do this step in batches. In the final 1 minute, add the grated garlic and fry until fragrant. Drain on some paper towel.
SAGE BUTTER BEAUTY
Wipe down the pan, if necessary, and return it to a medium-high heat with 120g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
GRAND FINALE!
Dish up the ricotta dumplings with the wholesome salad alongside. Drizzle over the sage butter sauce, scattering the dumplings with sage leaves and the toasted pine nuts. Enjoy your hard work, Chef!

Ricotta - 300g
Grated Italian-style Hard Cheese - 120ml
Spinach - 60g
Cake Flour - 180ml
Pine Nuts - 30g
Green Leaves - 60g
Plum Tomatoes - 2
Pitted Kalamata Olives - 60g
Red Onion - 1
Garlic Cloves - 2
Fresh Sage - 15g

Download the Recipe

Serves 4

MAKE THE DOUGH
In a bowl, combine the ricotta, the grated hard cheese, the chopped baby spinach, and some seasoning. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings, about the size of a litchi.
BOIL BABY, BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, carefully add the dumplings. Let them cook for 4-5 minutes until they rise to the top. Remove with a slotted spoon and set aside.
TOASTED PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. In a salad bowl, toss the rinsed green leaves with the chopped plum tomatoes, the halved olives, the sliced red onion, a drizzle of oil, and some seasoning.
BUTTERY DUMPLINGS
Return the pan to a medium-low heat with a drizzle of oil and a knob of butter. When hot, fry the ricotta dumplings in a single layer for 2-3 minutes per side until golden, gently shaking the pan regularly to prevent sticking. You may have to do this step in batches. In the final 1 minute, add the grated garlic and fry until fragrant. Drain on some paper towel.
SAGE BUTTER BEAUTY
Wipe down the pan, if necessary, and return it to a medium-high heat with 160g of butter. Once foaming, add in the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn!
GRAND FINALE!
Dish up the ricotta dumplings with the wholesome salad alongside. Drizzle over the sage butter sauce, scattering the dumplings with sage leaves and the toasted pine nuts. Enjoy your hard work, Chef!