Categories: Pasta
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 28 oz. can whole peeled tomatoes in puree
- 8 large basil leaves
- Kosher salt and black pepper
- 1/2 cup flour
- 10 oz. package frozen chopped spinach, thawed, squeezed dry and finely chopped
- 2 cups ricotta cheese
- 1/4 cup grated Parmesan, plus more for topping
- 2 large egg yolks
- Pinch of grated nutmeg
Directions
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Heat 2 tbsp. olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a food spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
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Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, Parmesan, egg yolks, nutmeg and 1 tsp each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
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Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4-5 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Serve on top of the tomato sauce and drizzle with remaining 2 tbsp. olive oil. Sprinkle with more Parmesan.