Spinach And Ricotta Dumplings

• kosher salt
• 10 ounces 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
• grated nutmeg Pinch freshly
• 2 cups marinara sauce prepared
• 2 tablespoons unsalted butter cut into pieces
• crusty bread for serving

1. 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 parm, flour, eggs, 3/4 tsp salt, 1/4 tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
2. Spread some flour on a plate. Scoop out heaping tbsp of spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
4. 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.

kosher salt, milk ricotta cheese, parmesan cheese, allpurpose, eggs, freshly ground pepper, nutmeg, marinara sauce, unsalted butter, crusty bread

Taken from www.yummly.com/recipe/Spinach-and-Ricotta-Dumplings-978630 (may not work)