Spinach Ricotta Dumplings with Sage and Walnut Butter
Prep 35 mins | Cook 15 mins | Serves 6
- 2 tbs olive oil
- 1 bunch English spinach, trimmed and chopped
- 4 green onions (shallots), trimmed and thinly sliced
- 2 garlic cloves, crushed
- 500g fresh ricotta cheese
- Pinch ground nutmeg
- 2 eggs
- 1⁄2 cup plain flour + ½ cup extra for rolling
- 75g butter
- 3⁄4 cup sage leaves (about 1 bunch)
- 1⁄2 cup toasted walnuts, chopped
Heat oil in a large non-stick frying pan over medium heat. Add spinach, green onions and garlic and cook until spinach wilts and pan juices evaporates. Remove from heat. Transfer mixture to a large heatproof bowl. Add ricotta and nutmeg. Beat until well combined. Set aside to cool. Beat in eggs and flour, season well with salt and pepper. Using about 1 tbs ricotta mixture per dumpling, form mixture into little log-shaped rolls. Lightly roll dumplings in flour, shake off excess flour. Place on a plate lined with baking paper.
Cook dumplings, in batches, in a large saucepan of gently boiling water, for 2 minutes, transfer to a plate using a slotted spoon.
Heat butter in the large non-sticking frying over medium heat. Add dumplings and cook, turning occasionally, for 2–3 minutes until golden. Toss in sage and walnuts, cook until sage is crisp. Arrange on serving plates and serve.