Ricotta Spinach Dumplings with Parmesan Cream Sauce

Ricotta Spinach Dumplings Parmesan Cream Sauce

Ricotta Spinach Dumplings Parmesan Cream Sauce

medium

Difficulty

moderate

Costs

30 minutes

Cooking Time

Servings

Description

Tender, spiced, lemony dumplings baked in a simple cream sauce.

Instructions

Squeeze the thawed spinach by the handful over the sink to remove excess moisture, then crumble it into a large bowl.
Stir in the ricotta, Pecorino, egg yolks, semolina, chives, dill, lemon zest, salt, nutmeg, and 0.5 teaspoon of the pepper to form a wet but coherent dough. Cover and refrigerate for 2 hours.
Spread some semolina flour on a large plate. Use damp, clean hands to form the dough into 24 balls the size of a golf ball, rolling them one by one in the semolina to coat thoroughly before setting them on a large rimmed baking sheet.
Bring a large pot of water to a boil over high heat. Working in batches, add 5 or 6 dumplings to the boiling water and boil for 10 minutes. Use a slotted spoon to scoop them out, drain them, and transfer to a 9 x 13-inch baking dish. Repeat with the remaining dumplings.
Position the rack in the center of the oven and heat to 375F.
To make the sauce, melt the butter in a medium skillet over medium heat. Whisk in the flour until a creamy paste. Slowly whisk in the milk in a steady, fine stream until the paste has dissolved. Whisk in the wine and continue whisking over the heat until thickened and bubbling, 3 to 4 minutes. Whisk in the Parmesan, then pour this sauce over the dumplings in the baking dish. Sprinkle the remaining 0.5 teaspoon pepper over the casserole.
Bake until lightly browned and bubbling, about 20 minutes. Cool for 5 to 10 minutes before serving.

Ingredients