Spinach and ricotta dumplings in bechamel and tomato sauce
A little different dish than we usually prepare.
Preparation steps
- Tomato sauce
- If you use canned tomatoes, pour everything into one bowl and crumble the tomatoes with your hands, and if you use fresh tomatoes, clean them from the shrimp by lowering the tomatoes into hot water or pouring hot water over them and pouring cold water over them, the shrimp will just slip. , cut into cubes.
- Heat the oil in a pan at a medium temperature, then add the propagated garlic and when the onion starts to "sizzle" in the oil, add the tomato, season with salt, pepper and and cook, stirring occasionally for about 20-25 minutes, until you get a nice thick mixture. If you use canned tomatoes, cook them for about 15 minutes. Add the torn basil leaves, stir and set aside.
- For this recipe you need 500ml of this sauce, you can freeze the rest or leave it in a bowl, but pour oil on top, close and leave in the fridge for 3-4 days. Spinach and ricotta dumplings
- Boil spinach in boiling and salted water, strain and squeeze as much water as you can from spinach by putting spinach in a few kitchen papers and squeezing as much liquid as you can with your hands. It is very important that it drains well from the water, otherwise it will not keep the shape of the dumplings.
- Pour spinach, eggs, salt, pepper, ricotta cheese, half of grated Parmesan in a bowl, then mix everything well with a food processor, set aside.
- Turn on the oven to heat to 170 * C.
- While the oven is heating, make besamel sauce. Besamel sauce
- Heat the milk in a saucepan.
- Melt the butter in a special bowl, add the flour and fry for a minute or two until slightly browned.
- Pour a little milk and stir well so that you do not have lumps and so on until you consume all the milk.
- Add grated nutmeg
- Cook the sauce for about ten minutes until you get a thick and smooth mixture.
- Whisk with a whisk before use.
- Grease a fireproof dish with butter (size 23cm X 30cm).
- Cover the bottom of the greased pan with bechamel.
- Put the flour on a flat plate and with the help of a spoon and your floury hands make dumplings measuring 7cm X 3cm and arrange them finely in a bowl on besamel sauce.
- Drizzle them with the rest of the bechamel sauce.
- Pour a spoonful of tomato sauce over the bechamel and sprinkle with the rest of the parmesan.
- Bake for about 30 minutes or until golden brown.
- Serve them warm with plenty of lettuce. Bon Appetit !!!!
Serving
From this mixture you will get 30 dumplings.Recipe from: A Tooscan Cookbook