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
Spinach & Ricotta Dumplings
with a sage butter sauce & a wholesome salad
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spinach & Ricotta Dumplings?
The preparation time for Spinach & Ricotta Dumplings with a sage butter sauce & a wholesome salad is between 15 and 30 minutes.
What is the total time required to make Spinach & Ricotta Dumplings with a sage butter sauce & a wholesome salad?
The total time required to make Spinach & Ricotta Dumplings with a sage butter sauce & a wholesome salad is between 25 and 55 minutes.
How many servings does Spinach & Ricotta Dumplings provide?
4 servings
What are the main ingredients in Spinach & Ricotta Dumplings?
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
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?
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
How many calories does Spinach & Ricotta Dumplings have?
532 calories
How much fat content does Spinach & Ricotta Dumplings have?
grams
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