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Vegetable Dumplings

di Academia Barilla

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Vegetable Dumplings
35 minutes


First course


Ingredients for 4 people

For dumplings:
1 ¼ pounds fresh spinach
or 7 ounces frozen spinach
7 ounces fresh ricotta
1/3 cup grated Parmigiano Reggiano
1 egg yolk
1 ¼ cups Italian type 00 flour
3 tablespoons+1 teaspoon potato starch
nutmeg to taste
For sauce:
4 tablespoons+1 teaspoon butter
1 ½ tablespoons fresh sage
½ cup tomato sauce
basil to taste

Preparation 30 minutes preparation + 5 minutes cooking
1. Clean the spinach (if using fresh) and boil in salted water for 2-3 minutes

2. Drain and wring out in a towel to remove any excess water

3. Pass through food mill or purée in a food processor

4. On a work surface, quickly mix the spinach purée with flour, potato starch, beaten egg, drained fresh ricotta, grated Parmigiano and a pinch of freshly ground nutmeg to form a smooth, even dough

5. Set dough aside to rest for 5 minutes on a well floured surface

6. Using a pastry bag with a smooth ¾ inch tip, form long ropes of dough

7. Cut into 1-inch pieces

8. Melt butter in a large pan over medium heat

9. Add sage leaves

10. Remove from heat before butter begins to brown

11. Meanwhile, briefly boil dumplings in a large pot of salted water

12. As soon as they float to the surface, remove with a slotted spoon

13. Toss with butter, sage and grated cheese until combined

14. Plate and garnish with tomato sauce (heated with a few basil leaves)