Here is a recipe that fits neither one of the categories listed above. But with all of the rain we've had lately causing practices to sometimes be cancelled, I then have the time to spend in the kitchen and prepare a meal that's a little more involved. With that said, this meal comes together in less than an hour. So don't write this recipe off thinking it will take a long time to make.
Spinach and Ricotta Dumplings
Here's What You Need:
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cup whole-milk ricotta cheese
1 cup grated Parmesan cheese
6 Tablespoons flour
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups marinara sauce
2 Tablespoons butter
Here's What You Do:
Pour yourself a glass of wine. Bring a large pot of salted water to a simmer. Not a boil. A simmer. Simmer is what I do when my kids start bickering and aren't listening to me when I tell them to "knock it off!" Boil is what I do when after repeated warnings, they continue to pick at one another and call names. Just wanted to clarify for you.
Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup Parmesan cheese, flour, eggs, 3/4 teaspoon salt and 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. Line them up on a cookie sheet until they are ready for the water.
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. I had to do the dumplings in two batches not wanting to crowd the pan with the dumplings. Remove the dumplings with a slotted spoon, letting the water drain off, and add them to the sauce.
Gently toss to coat with the marinara sauce. Serve with a salad or steamed veggies, crusty bread and remaining Parmesan cheese. This recipe came directly from the May issue of Food Network Magazine. Enjoy!