exPress-o Originals: Spinach & Ricotta Dumplings

Are you into comfort food? Well, it seems that as soon as the weather turned frosty, Balazs and I can not get enough of creamy, saucy and comforting type of meals. They are really the best on those gloom evenings, aren’t they? For the past few weeks we made this delicious spinach and ricotta dumplings with cherry tomato sauce so many times that I am even embarrassed to admit. The best part is that it's a truly soul food and it leaves your flat smelling like a little Italian kitchen :)

Btw: It’s pretty simple to make, it has tons of natural goodness and it will make your evening wonderful. Serve it with a glass of your favourite wine and you’ll never look back. Promise!

Here is the full how to if you fancy trying it tonight :)

Spinach & Ricotta Dumplings with Cherry Tomato Sauce

(serves 4-5)

Spinach & ricotta dumplings:

­* 1kg (or 2 lb) fresh spinach (washed, coarse stalks removed)

* 350 grams (or 12 oz) ricotta cheese

* 115 grams (or 4 oz) fershly grated Parmesan cheese

* 3 eggs (lighty beaten)

* pinch of freshly grated nutmeg

* 115-175 grams (or 4-6 oz) plain flour (plus extra for dusting)

* salt and pepper

 

Cherry Tomato & Mozzarella sauce:

* 0,5 kg (or 1 lb) of cherry tomatoes ( washed, and half of them halved)

* 350 grams mozzarella (cut into small pieces)

* 5 cloves of garlic (sliced)

* 2 tablespoons of olive oil

* pepper, oregano, basil, salt (to taste)

 

Wash the spinach, place it in a saucepan with just the water clingling to its leaves, cover and cook over low heat for 6-8 minutes or until just wilted. Drain well and set aside to cool.

 

Next, squeeze out as much liquid as possible from the spinach, and then chop it finely. Place the spinach in a bowl with ricotta, half of the Parmesan, the eggs and the nutmeg and season to taste. Mix it well.  Next, stir most of the flour into the mixture and lightly work it in, adding more flour if necessary to make a workable mixture. When mixed well cover the bowl with a clingfilm and chill it in the fridge for about 20 minutes.

 

Next, take it out from the fridge and break off small pieces of the mixture and roll them carefully into walnut-sized balls. When finished, bring a large saucepan of lightly salted water to the boil. Add the dumplings and cook for about 2-3 minutes or until they rise to the surface. Remove them from the pan, drain and set aside.

 

Now onto the sauce: In a baking dish place your oil, cherry tomatoes, garlic, bit of salt, pepper, basil and oregano. Mix it well with a spoon and place it in the oven on 160 C or (320 F) for about 7-10 minutes. Next take it out and add all your dumplings to the mix. Put it back to the oven for additional 5 minutes. Make sure to occasionally move around the mixture in the baking tray while in the oven. If the tomatoes look soft and have a beautiful rich colour, add mozzarella pieces to it and bake for another 2-4 minutes or till the mozzarella melts. Take the tray out of the oven, let it cool for a few minutes and serve it up! Ta dah!

 

My darlings, would you try this recipe? What's your favourte winter comfort food? xo

P.S: And baked ricotta with tomato and olives:)

P.P.S: Plus a few more of my beloved recipes.

(Photos by exPress-o. Layout by Ana Degenaar - Blog Milk for exPress-o. Thank you Ana for your help with this series).