Ricotta and spinach dumplings

[saucisson]

Struggling to think what to do with the ricotta I generated the other day, they made these on Saturday Kitchen this morning:

For the dumplings:
500g/1lb 2oz spinach
250g/10oz ricotta
1 egg yolk, beaten
2 tbsp Parmesan
125g/5oz '00'or strong flour

500ml/17fl oz fl oz lamb stock to stew in

I was roasting pork so used the juices of that, water, some carrots and right at the end some peas and a splash of soy sauce to produce a stock and vegetables.

I had a cup of ricotta so added approx double the amount of frozen spinach, a whole egg, probably 2 tablespoons freshly grated hard parmesan, guessed the flour and added more until it looked right in the Kenwood mixer so I that had a sticky dough. I also added a twist of pepper. Flour the hands to handle the dough and make dough balls and drop them into the stock.

They were fantastic.

Dave