Ricotta And Spinach Dumplings With Parmesan Recipe

Name: Ricotta and Spinach Dumplings with Parmesan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 250 g Spinach - Chopped; 200 g Brik Oven Whey Ricotta Cheese (Freshly Made); 100 g D'Lecta Parmesan Extra Hard Cheese Block; 125 g Mooz Butter Garlic & Herbes; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar; 300 g Nutty Yogi Almond Flour (With Skin)

Fusion cuisine

Ricotta and Spinach Dumplings with Parmesan recipe

About this recipe

A delightful vegetarian dinner featuring tender ricotta and spinach dumplings, lightly seasoned and topped with parmesan cheese. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

250 g Spinach - Chopped
200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
100 g D'Lecta Parmesan Extra Hard Cheese Block
125 g Mooz Butter Garlic & Herbes
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. Cook the fresh spinach in boiling water for 2-3 minutes until wilted. Drain thoroughly and press out excess water. Chop finely and place in a large mixing bowl.
2. Add 1 1/2 cups of ricotta cheese, 2 tablespoons of grated parmesan cheese, and a pinch of salt to the bowl with the spinach. Mix until well combined.
3. Lightly dust your work surface and hands with almond flour. Form the mixture into small spheres, about the size of golf balls.
4. Bring a large pot of water to a boil. Gently drop a few dumplings into the water at a time. When they rise to the top, remove them with a slotted spoon. Repeat until all dumplings are cooked.
5. Melt 1/4 cup of butter in a small pan over low heat. Drizzle the melted butter over the cooked dumplings and sprinkle with the remaining 2 tablespoons of grated parmesan cheese. Serve immediately.