Spinach Ricotta Dumplings

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 tablespoon finely chopped onion
• 6 tablespoons butter or 6 tablespoons margarine
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• 1 1/2 cups all-purpose flour, divided
• 1/2 cup grated parmesan cheese
• 3/4 teaspoon garlic salt
• 2 eggs, beaten
• 3 quarts water
• 3 tablespoons chicken bouillon granules
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/2 cup grated parmesan cheese

Recipe

• 1 in a skillet, saute onion in butter till tender.
• 2 add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
• 3 stir in ricotta; cook and stir for 3 minutes.
• 4 transfer to a large bowl.
• 5 add 3/4 cup of flour, parmesan cheese and garlic salt.
• 6 cool for 5 minutes.
• 7 stir in eggs; mix well.
• 8 place remaining flour in a bowl.
• 9 drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
• 10 in a large saucepan; bring water and bouillion to a boil-reduce heat.
• 11 add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
• 12 remove from the liquid with a slotted spoon; keep warm.
• 13 drizzle with butter and sprinkle with parmesan cheese.