Silverbeet and ricotta dumplings | Women's Weekly Food

Name: Silverbeet and ricotta dumplings | Women's Weekly Food
Total time: 35 min
Ingredients: Tomato sauce; 4 roma tomatoes, cored; 1/3 cup (80ml) olive oil; 4 cloves garlic, sliced; 5 silverbeet, leaves reserved, stems finely chopped; Dumplings; 10 grams butter; 1/2 medium brown onion, finely chopped; 350 grams fresh ricotta; 3/4 cup (60g) grated parmesan; 1 whole egg, plus 1 yolk; 1/3 cup (50g) plain flour, plus extra for dusting; 1 tablespoon fresh marjoram, for garnish; extra-virgin olive oil, for drizzling

www.womensweeklyfood.com.au

These spinach and ricotta dumplings are so easy to make and can be served as an elegant dish for guests, or a hearty weeknight meal.

View full recipe on www.womensweeklyfood.com.au

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.womensweeklyfood.com.au.

Share this recipe: