Spinach and Ricotta Dumplings
One of the most important parts of getting healthy and fit and staying healthy and fit is to find and MAKE FOODS YOU LOVE TO EAT.
This one step of trying and making new and healthier versions of meals will take you a long way to getting healthy and fit.
With the quality of the foods you eat, their nutritional value and how much you eat being of prime importance to YOU GETTING HEALTHY AND FIT (losing body fat or weight) then make sure to give this recipe this week a try.
If you have been following my blog at all you know that I just don't like to spend a lot of time in the kitchen. With that in mind I when I look for new recipes to try I ALWAYS look for EASY recipes that have ingredients that I recognize and make sure those ingredients are healthy for us ingredients and that the recipe does NOT REQUIRE TOO MUCH TIME.
Listen, we are ALL BUSY. But trying new recipes can open up a whole new world to you and you can get healthy and fit while doing it 🙂
That is a win-win 🙂
Here are my pictures from this easy and quick process.
Well I have to tell you, I made 2 versions of this recipe. The recipe I am posting first is the full fat one and then I will write out the few changes I made to original recipe to make it a lower fat, lower calorie meal.
If you notice at the top you see two bowls with ingredients. The one on the right is the high fat and the left the low-fat version.
Also, if you notice the next pictures, you can see how different the picture on the right looks. That is the lower fat version and you can see it. Not as creamy looking and much easier to roll 🙂
Here is the Recipe for Spinach and Ricotta Dumplings
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Meanwhile, 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 sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
Info on the FULL FAT version: Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g
I ONLY changed a few things to make this recipe less fat and fewer calories. I put in low-fat ricotta and gave up the butter with the marinara sauce and saved at least 150+ calories per serving. Plus I used rice flour instead of white flour. YAY
OK so how did it taste? Well I will be honest you could tell the difference between the two and the high fat version was a lot stickier to roll out and get off your hands. BUT yes BUT the low-fat version seems more flavorful if you can believe that. Me, the hubs and my son all picked the low-fat version as the one we liked better HMMMMM
Anyway, give one or both of these a try. It was easy and only took about 15 minutes total to make and it's a nice change for a meal.
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