Ingredients
2tbspolive oil
2onions
2lbsspinach
1½tspsalt
1garlic clove
15oztomato puree,(1 can, or 1 cup)
½cupwater
¼tspfresh ground black pepper
1tbspbutter
1tbspfresh basil,or parsley, chopped
¾cupricotta
¼cupparmesan,grated
2eggs
1lemon zest,grated
1tspnutmeg,grated
1tspcayenne
3½tbspflour
Preparation
In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add ½ of the onions and cook, stirring occasionally, for about 5 minutes until translucent.
Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, for about 10 minutes until no liquid remains in the pan. Drain and press all remaining liquid from the spinach.
In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic and cook for 1 minute, stirring.
Stir in the tomato puree, water, pepper, and the remaining ½ teaspoon of salt. Bring to a simmer and cook for 15 minutes, stirring occasionally. Stir in the butter and basil and cover to keep warm.
Bring a medium pot of salted water to a simmer.
In a medium bowl, combine the cooked spinach, ricotta, parmesan, eggs, lemon zest, nutmeg, cayenne, and flour.
Using 2 tablespoons, drop walnut-sized dumplings into the simmering water. Cook for about 3 minutes until firm. Remove with a slotted spoon and drain on paper towels.
Serve with tomato sauce, and enjoy!
