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Chef On A Mission


Ep 3 - Naked spinach and ricotta dumplings

Makes 20

400gr ricotta
250gr baby spinach
2 eggs
20gr grated parmesan cheese
pinch of nutmeg
35gr flour, plus more for dusting
80gr cold butter
20 sage leaves

Blanch the spinach in salted boiling water for around 5 to 10 seconds and then refresh in a bowl of iced water. Drain the spinach leaves and squeeze excess liquid as much as you can from the leaves. Drained weight should be approximately 100gr. Finely chop the spinach and set aside.

In a bowl combine the ricotta, spinach, eggs, parmesan, nutmeg, flour, salt and pepper then roll into walnut sized balls.

Refrigerate the balls for around 20 to 40 minutes until well chilled.

Bring a large pot of salted water to a boil and then reduce to a simmer over medium heat. Roll the balls in flour and shake off excess. Drop the dumplings into the salted water and cook until the dumplings start to float to the surface. This will take around 2 to 4 minutes and then carefully remove the dumplings using a slotted spoon. Set aside in a warm place.

Heat the butter in a frying pan until foaming and add the sage leaves and cook until crisp, the butter should begin to brown. Be careful not to burn the butter. Serve with more parmesan cheese if you wish.