Ricotta, Courgette and Spinach Dumplings with Tomato Sauce

Delicate ricotta, courgette and spinach dumplings basted in butter and served over a simple fresh tomato sauce.

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Recipe Info
Servings: 6
Prep: 30m
Cook: 20m
Total: 1h20m
Ingredients
  • 500g ricotta
  • 225g courgette, coarsely grated
  • 250g spinach leaves
  • 65g grated parmesan, plus extra to serve
  • 2 eggs
  • 125g plain flour, plus extra to dust
  • 1 1/2 tsp flaky sea salt (or 1/2 tsp fine salt)
  • black pepper
  • 50g butter, to serve
  • 8 large ripe tomatoes (or 2 tins drained plum tomatoes)
  • 2 garlic cloves, finely sliced
  • 4 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 big handful basil leaves
  • brown sugar (optional)
Instructions
  1. Drain the ricotta for at least 30 minutes to remove as much excess water as possible.
  2. Put the grated courgette in a large sieve or colander suspended over a bowl.
  3. Bring a pan of salted water to the boil and blanch the spinach for 1-2 minutes until it has collapsed. Pour the spinach water over the grated courgette to wilt it, then leave both vegetables to drain in the sieve.
  4. When cool enough to handle, squeeze out the water, dry on kitchen paper, chop finely and put in a bowl.
  5. Add the ricotta, parmesan, eggs, flour, half the salt and plenty of black pepper, and mix well with a fork or wooden spoon. Adjust the seasoning to taste.
  6. Dust your hands and a baking sheet lined with greaseproof paper with flour. Mould the mixture into golf-ball-sized dumplings, dusting your hands with more flour as needed. Lay the balls on the tray and refrigerate while you make the sauce.
  7. If using fresh tomatoes, score the top of each with an X and cover with boiling water. Leave for 30 seconds, then drain, peel and roughly chop the flesh.
  8. Gently fry the garlic in the oil in a small pan over medium-low heat until pale gold, then add the chopped tomatoes and vinegar. Season and simmer for 10-15 minutes until thick, then tear in the basil. Add a few pinches of brown sugar if the tomatoes taste flat.
  9. Bring a large pan of salted water to the boil. Cook the dumplings a few at a time until they float to the surface, then transfer to a plate lined with kitchen paper.
  10. Heat a wide frying pan over medium heat and melt the butter, then baste the dumplings in it until hot and glistening.
  11. Spoon the warm tomato sauce onto plates, top with the dumplings, grate over extra parmesan and serve.
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