Spinach Balanzoni With Brown Butter and Sage
Pretty green dumplings with a mortadella and cheese filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Meat grinder
- Piping bag
- Food processor
- Fine-mesh sieve
- Rolling pin
- Chef's knife
- Cutting board
- Pot
- Skillet
- Colander
- Mixing bowl
- Fork
- Bowl scraper
- Sifter
- Plastic wrap
- Serving platter
- Measuring cup
- Kitchen scale
- Slotted spoon
- Stove
- Refrigerator
Ingredients
- 3 cups (114 g.) spinach, large stems removed
- 2 1⁄4 cups plus 3 Tbsp. “00” flour (350 g.), plus more as needed
- 3 large eggs
- 1⁄3 cup (3½ oz.) whole-milk ricotta
- 9 oz. mortadella, cut into cubes (2 cups)
- 1 1⁄3 cups (3½ oz.) grated Parmigiano-Reggiano, plus more for serving
- 1 large egg
- Scant ¼ tsp. freshly grated nutmeg
- Kosher salt
- 4 tbsp. (2 oz.) unsalted butter
- 8 fresh sage leaves
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