Strong to the Finish Spinach Dumplings

By: By: Chef Robert
By: By: Chef Robert

Ingredients

  • 2 cup spinach cooked and drained (remove all moisture that you can after cooking)
  • 1/2 lb. ricotta cheese, drained
  • 4 extra large egg yolks
  • 1 1/2 cup fresh ground Parmesan cheese
  • 1/2 tsp. lemon zest
  • Pinch cayenne pepper
  • 1/2 tsp. nutmeg
  • 1 Tbsp. flour
  • 1/4 cup butter, melted
  • Salt and pepper to taste

    Directions

    1. Chop spinach finely.



    2. Combine in a large bowl the ricotta, egg yolks, 1 cup Parmesan, and the lemon zest. Season with cayenne, nutmeg and salt and pepper. Add flour until just combined.



    3. Let mixture rest in the refrigerator for one hour.



    4. Bring a large saucepan of water to a boil. Form one dumpling and cook in water until it floats. If it breaks up, add a little more flour.



    5. When dumplings are ready to serve, top with melted butter and the rest of the Parmesan cheese.



    Yield: 4 to 6 servings
  • WBKO 2727 Russellville Road Bowling Green, KY 42101-3976 Phone: 270-781-1313 After Hours Hotline: 270-781-6397 Fax: 270-781-1814
    Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability