| Cuisine: American | Type: Main Course | Serves: |
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Source:
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Cooking Light Oct 2015 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Choose a low-moisture ricotta. If you can’t shape a loose ball with the cheese, place it in a strainer, and drain the excess liquid for about an hour. |
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Serving Suggestions:
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Ingredients:
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1 (10-ounce) package frozen spinach, thawed 1.5 oz. (about 1/3 cup) plus 5 tbs. all-purpose flour, divided 1½ cups part-skim ricotta cheese (such as Calabro or Polly-O) ¼ tsp. salt ¼ tsp. freshly ground black pepper ¼ tsp. ground nutmeg 2.25 oz. Parmesan cheese, shredded 2 large egg yolks 1 large egg 1½ cups lower-sodium marinara sauce |
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Instructions:
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Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry. 2. Weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined. 3. Sprinkle ¼ cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.) 4. Place marinara in a large skillet over medium heat; cover and keep warm. 5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings. SERVES 6 (serving size: 6 dumplings and about ¼ cup sauce) CALORIES 234; FAT 11g (sat 5.8g, mono 3.4g, poly 0.7g); PROTEIN 16g; CARB 18g; FIBER 2g; CHOL 119mg; IRON 3mg; SODIUM 438mg; CALC 387mg |
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None |
2016-04-15