Categories: Pasta
Ingredients
- Kosher salt
- 10 oz. frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups whole-milk ricotta
- 1 cup grated Parmesan
- 6 tbsp all-purpose flour, plus more for rolling
- 2 large eggs
- Black pepper
- Pinch of freshly grated nutmeg
- 2 cups marinara
- 2 tbsp unsalted butter, cut into pieces
- Crusty bread, for serving
Directions
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Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and break it up with your fingers. Add the ricotta, 3/4 cup Parmesan, the flour, eggs, 3/4 tsp salt, 1/4 tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
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Spread some flour on a plate. Scoop out heaping tbspfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
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Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
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Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the marinara sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining 1/4 cup Parmesan. Serve with bread.