Spinach-Ricotta Dumplings

Ingredients

• 500 g Ricotta
• 600 g young spinach
• 1 Shallot
• 3 tbsp olive oil
• 1 Organic lemon
• 0.5 handful sage leaves
• 100 g block Parmesan (30% fat in the product)
• 100 g spelt whole-grain flour
• 1 egg
• Salt
• Pepper
• nutmeg
• 50 g butter

Instructions

1. 1.

   Place Ricotta in a sieve and let it drain covered for 8 hours.

2. 2.

   Wash spinach, place it in a pot with water, bring to medium heat and wilt for 3–4 minutes. Cool quickly, strain into a sieve, squeeze out excess moisture, then chop finely. Peel and dice the shallot.

3. 3.

   Heat 1 tbsp olive oil in a pan. Sauté the shallot for 4 minutes over medium heat; set aside. Grate the lemon zest, peel the lemon, dry rub and grate the rind. Wash sage leaves and pat dry. Grate Parmesan finely.

4. 4.

   Combine Ricotta with chopped spinach, shallot, Parmesan and flour in a bowl. Add egg, lemon zest, salt, pepper and freshly grated nutmeg; mix well. Shape 12–16 dumplings about 3 cm in diameter, place on a plate and chill for 30 minutes.

5. 5.

   Cook the dumplings in generous boiling salted water for 3–4 minutes over low heat until cooked through; then remove with a slotted spoon.

6. 6.

   Heat butter and remaining olive oil in a pan, lightly brown them and crisp sage leaves. Add dumplings and toss in the fat for 2 minutes. Plate the dumplings and drizzle with sage butter sauce.