Categories: Pasta

Ingredients

• Kosher salt
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups whole-milk ricotta
• 1 cup grated Parmesan
• 6 tbsp all-purpose flour, plus more for rolling
• 2 large eggs
• Black pepper
• Pinch of freshly grated nutmeg
• 2 cups marinara
• 2 tbsp unsalted butter, cut into pieces
• Crusty bread, for serving

Directions

1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and break it up with your fingers. Add the ricotta, 3/4 cup Parmesan, the flour, eggs, 3/4 tsp salt, 1/4 tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

2. Spread some flour on a plate. Scoop out heaping tbspfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

4. Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the marinara sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining 1/4 cup Parmesan. Serve with bread.

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