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Spinach dumplings with Parmesan cheese

  • 30 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • lb spinach
  • lb ricotta cheese
  • 5 oz grated Parmigiano Reggiano cheese
  • 1 ¾ oz all-purpose flour
  • 2 eggs
  • 3 ½ oz butter
  • salt
  • nutmeg

Preparation:

Rice spinach using a vegetable mill, then mix the spinach purée with ricotta, eggs, 3,5 oz of Parmesan cheese, flour, salt and nutmeg. Stir for a long time to mix everything thoroughly. Shape the mixture into small balls and cook them in salted water for a few minutes, then drain them and dress with melted butter and the remaining Parmesan cheese. They can be gratinated in the oven arranged in an oven dish.