Spinach Ricotta Dumplings with Grandma's Gravy

Spinach Ricotta Dumplings with Grandma's Gravy

prep time

minutes
cook time

minute
servings
6

Ingredients


























Cooking Instructions

For gravy:


1

In large Dutch oven, heat oil over medium high heat. Sear oxtails in oil until browned on all sides. Remove from pan. Add sausages and ground beef to pan. Cook 5 to 8 minutes or until thoroughly cooked, stirring frequently to break up meat. Remove from pan. Reduce heat to medium low. Add onion, carrot and garlic to pan. Cook until slightly caramelized, stirring frequently. Stir in tomato paste and wine. Cook until wine is completely reduced. Return all meats to pan. Stir in tomatoes and chicken stock. Enclose parsley, thyme and bay leaves in cheese cloth; tie to secure. Add to pan. Cook loosely covered over very low heat 5 to 6 hours, stirring occasionally and adding additional liquid if necessary to keep from sticking.


2

Remove oxtails from pan. Separate meat from bones and break up meat, using spoon or 2 forks. Return oxtail meat to gravy and keep warm.


For dumplings:


1

Heat oven to 350°F. Lightly butter 13x9-inch baking dish. Bring large pot of water to boil. Plunge spinach into water; boil 1 minute. Drain and plunge spinach into large bowl of ice water. Drain well. Place spinach in clean tea towel. Squeeze and wring out as much moisture as possible from spinach. Chop finely.


2

In large bowl, mix spinach, ricotta,3 tablespoons parmesan, egg yolks, salt and pepper until well blended. Shape into 24 (1 1/2-inch) balls. Place in prepared baking dish. Drizzle with 2 tablespoons butter. Sprinkle with remaining 3 tablespoons parmesan. Bake 20 minutes or until set. Set oven to broil. Broil 3-5 minutes or until tops are crisp and brown.


3

In medium skillet, heat remaining 2 tablespoons butter over medium low heat. Add sage leaves. Sauté until crisp and starting to brown. Spoon 4 dumplings on each of 6 warm plates. Garnish with sage leaves and drizzle with butter in skillet. Serve with Grandma's Gravy and additional grated parmesan.


Ingredients


























Cooking Instructions

For gravy:


1

In large Dutch oven, heat oil over medium high heat. Sear oxtails in oil until browned on all sides. Remove from pan. Add sausages and ground beef to pan. Cook 5 to 8 minutes or until thoroughly cooked, stirring frequently to break up meat. Remove from pan. Reduce heat to medium low. Add onion, carrot and garlic to pan. Cook until slightly caramelized, stirring frequently. Stir in tomato paste and wine. Cook until wine is completely reduced. Return all meats to pan. Stir in tomatoes and chicken stock. Enclose parsley, thyme and bay leaves in cheese cloth; tie to secure. Add to pan. Cook loosely covered over very low heat 5 to 6 hours, stirring occasionally and adding additional liquid if necessary to keep from sticking.


2

Remove oxtails from pan. Separate meat from bones and break up meat, using spoon or 2 forks. Return oxtail meat to gravy and keep warm.


For dumplings:


1

Heat oven to 350°F. Lightly butter 13x9-inch baking dish. Bring large pot of water to boil. Plunge spinach into water; boil 1 minute. Drain and plunge spinach into large bowl of ice water. Drain well. Place spinach in clean tea towel. Squeeze and wring out as much moisture as possible from spinach. Chop finely.


2

In large bowl, mix spinach, ricotta,3 tablespoons parmesan, egg yolks, salt and pepper until well blended. Shape into 24 (1 1/2-inch) balls. Place in prepared baking dish. Drizzle with 2 tablespoons butter. Sprinkle with remaining 3 tablespoons parmesan. Bake 20 minutes or until set. Set oven to broil. Broil 3-5 minutes or until tops are crisp and brown.


3

In medium skillet, heat remaining 2 tablespoons butter over medium low heat. Add sage leaves. Sauté until crisp and starting to brown. Spoon 4 dumplings on each of 6 warm plates. Garnish with sage leaves and drizzle with butter in skillet. Serve with Grandma's Gravy and additional grated parmesan.


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