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Serve with some great red wine!
Fresh Spinach Dumplings

1 large bag triple-washed spinach
1/2 cup chicken on vegetable stock
1 1/2 cups ricotta cheese
2 tablespoons flour
4 egg yolks
Salt & pepper
Pinch nutmeg

Pick through spinach. Heat the stock in a large
stockpot to boiling. Add spinach and stir until it
wilts downs. Drain spinach well. Squeeze out excess liquid.
Chop spinach. You should have about 3 cups.
Mix ricotta, flour, yolks and seasonings.
Add spinach. Mix well. Form into cylinders 3 inches
long and about 1 inch thick. Drop carefully into pot
of boiling, salted water and cook 5 minutes.
They will rise to the top. Toss with your favorite
tomato sauce and serve as is or place in a casserole,
use lots more sauce add a lot of freshly shredded
parmesan or asiago cheese and broil.


Comments: Send us comments about this recipe steve@pulpkitchen.com