Use Locally - Issue 83 March 2020
Spinach S pinach a and nd R Ricotta icotta Dumplings D umplings A tasty and simpl simple ple meat-free dish that is ideall for a starter or light supper supper. r. S erve with warmed w ciabatta bread to mo op up the creamy sauce. Serve mop
Ready in: 1 hour | Serves 4 as a starter, 2 as a main course
Ingredients J EDE\ VSLQDFK OHDYHV J EDE\ VSLQDFK OHDYHV V 150g ricotta
Place the spinach in a large metal colander set ove over er the iling water to wilt. Refresh under cold sink. Pour over bo boiling ZDWHU GUDLQ ZHOO WK GUDLQ ZHOO WK KHQ VTXHH]H ¾UPO\ ZLWK \RXU KDQG KHQ VTXHH]H ¾UPO\ ZLWK \RXU KDQG GV WR GV WR ZDWHU GUDLQ ZHOO WKHQ VTXHH]H ¾UPO\ ZLWK \RXU KDQGV WR UHPRYH DQ\ H[FHV VV PRLVWXUH UHPRYH DQ\ H[FHVV PRLVWXUH
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and 2 garlic cloves, peeled an nd crushed
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2 medium eggs, beaten
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WEVS IUHVKO\ FKRSSHG SD DUVOH\ WEVS IUHVKO\ FKRSSHG SDUVOH\ 50g grated Parmesan
6DOW DQG IUHVKO\ JURXQG E ODFN 6DOW DQG IUHVKO\ JURXQG EODFN pepper 50g butter 6 tbsp crème fraiche WVS IUHVKO\ FKRSSHG FKLY YHV WVS IUHVKO\ FKRSSHG FKLYHV
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6DODG OHDYHV DQG FKHUU\ 6DODG OHDYHV DQG FKHUU\ tomatoes, to serve
10
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