Spinach ricotta dumplings in tomato sauce

Name: Spinach ricotta dumplings in tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 25 g Pine nuts; 2 Onions; 2 Garlic cloves; 5 Stem(s) Oregano; 1 1/2 TABLESPOONS Oil; 1-2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 2 can(s) (425 ml each) chunky tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/2 TSP. Italian herbs; 400 g leaf spinach; 7-10 Tbsp grated nutmeg; 150 g Parmesan or pecorino cheese in one piece; 200 g Ricotta cheese; 2 Eggs (size M); 2 Egg yolk (size M); 200 g Flour; 1-2 TABLESPOONS Butter; 7-10 Tbsp Parmesan; 7-10 Tbsp Oregano; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

25 g Pine nuts
2 Onions
2 Garlic cloves
5 Stem(s) Oregano
1 1/2 TABLESPOONS Oil
1-2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
2 can(s) (425 ml each) chunky tomatoes
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/2 TSP. Italian herbs
400 g leaf spinach
7-10 Tbsp grated nutmeg
150 g Parmesan or pecorino cheese in one piece
200 g Ricotta cheese
2 Eggs (size M)
2 Egg yolk (size M)
200 g Flour
1-2 TABLESPOONS Butter
7-10 Tbsp Parmesan
7-10 Tbsp Oregano
7-10 Tbsp Flour

Directions

1
Roast the pine nuts in a pan without fat, remove them. Peel onions and garlic and dice finely. Wash oregano, dab dry, remove leaves and chop finely
2
Heat 1 tablespoon of oil in a saucepan, sauté half onions and half garlic in it. Add tomato paste, sweat it and dust it with flour. Add tomatoes, add stock and boil up while stirring. Season with salt, pepper and Italian herbs. Let tomato sauce simmer for about 10 minutes. After about 5 minutes add oregano. Keep tomato sauce warm
3
Clean and wash the spinach. Heat 1/2 tbsp. oil in a large frying pan. Sauté the remaining onion and garlic cubes in it, remove. Add 5 tablespoons of water and spinach and let them collapse while stirring occasionally. Season with salt, pepper and nutmeg. Pour the spinach into a sieve and drain well. (Squeeze out the remaining liquid!)
4
Finely grate the parmesan. Finely chop the spinach. Mix well ricotta, steamed onion and garlic cubes, spinach, eggs, egg yolks and grated Parmesan cheese. Quickly fold in flour (dough is quite sticky and soft). Season dough with salt and pepper
5
Form the dough into rolls (approx. 2-2.5 cm Ø) in 3-4 portions on a well floured work surface with well floured hands. Cut into small pieces with a knife, dipping the knife repeatedly in flour. Use your hands to shape the pieces into dumplings, i.e. let them stand in boiling salted water until the dumplings float to the surface (takes about 4 minutes). Drain the dumplings and let them drip off
6
Heat butter in a large, coated pan. Fry the dumplings for about 3 minutes while turning. Arrange dumplings and tomato sauce on plates. Sprinkle with pine nuts. Sprinkle with parmesan and pepper if necessary. Garnish with oregano