Ricotta and spinach dumplings
Posted: Sat May 20, 2006 9:57 pmStruggling 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
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