Read Day 1 of the slow cooker challenge if you don't already know why and what I am doing!
This was an experimental recipe that I came up with, and I wasn't sure whether it was going to work or not. Luckily it did, and it was absolutely delicious! The dumplings went in when I got home from work.
Day 3- Spinach and Ricotta dumplings
This was an experimental recipe that I came up with, and I wasn't sure whether it was going to work or not. Luckily it did, and it was absolutely delicious! The dumplings went in when I got home from work.
Day 3- Spinach and Ricotta dumplings
You will need:-
1 large bunch raw spinach
olive oil
4 garlic cloves, finely chopped
1 Pack fresh ricotta cheese
4 tbsp finely grated parmesan, plus extra for sprinkling
2 tbsp flour, if needed
20 cherry tomatoes, halved
1 carton of passata
Salt & Pepper
1 tsp smoked paprika
Method-
Put spinach in the pan with half the garlic and dash of the olive oil, cook until soft then allow to cool completely.
Put Spinach ricotta, parmasan, salt, pepper into a bowl and mix. You need it to be a dough like consistency, so I added flour a spoon full at a time. Until it is possible to roll into a ball shape.
Roll all the mixture into dumpling sized balls, cover and put in the fridge.
Chop the tomatoes in half, put in the slow cooker with he rest of the garlic, dash of olive oil and pasatta. Add some salt and pepper and teaspoon of smoked paprika.
Leave the tomato sauce in the slow cooker for 6 hours on low, add the dumplings for the last 30 mins and cook with the lid off.
L x
.png)
0 Comments