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Spinach & Ricotta Dumplings

Spinach & Ricotta Dumplings
Spinach & Ricotta Dumplings

2 Swiss chard bunches, stalks removed
1 cup of ricotta
2 free-range eggs, beaten
Salt and freshly ground black pepper to taste
¾ cups freshly grated parmesan
¼t nutmeg
½ cup flour
3T extra virgin olive oil
1 lemon, juiced
100g baby spinach
Parmesan shavings to serve
Blanch the spinach in salted water for about 2 minutes or until completely wilted. Add the spinach to a clean kitchen cloth and squeeze out the excess moisture. Add it to a mixing bowl along with the ricotta, eggs, salt and freshly ground black pepper, parmesan nutmeg and flour.
Mix the ingredients together until well combined then allow to rest for 10 minutes.
Bring a pot of salted water to a gentle simmer before using 2 spoons to shape the dumplings and adding it to the water.
Simmer for about 1-2 minutes or until they rise to the surface. Remove the dumplings with a slotted spoon and let the excess moisture steam off. Add the dumplings to serving platter.
Combine the lemon juice and olive oil with extra salt and freshly ground black pepper. Serve the dumplings with baby spinach and shaved Parmesan. Spoon the dressing over the dish and serve.  

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