Spinach Dumplings with Tomato, Red Pepper & Lemon Sauce

Spinach Dumplings with Tomato, Red Pepper & Lemon Sauce



Spinach Dumplings:
350g (12oz) young leaf spinach, washed
25g (1oz) butter
250g tub ricotta cheese
2 medium eggs, beaten
50g (2oz) Parmesan cheese, grated
75g (3oz) plain flour

Tomato Sauce:
450g (1lb) British Plum Tomatoes, finely chopped
grated rind and juice of one lemon
400g can red pimientoes, drained and liquidised

To Serve:
slivers of grated Parmesan cheese


Serves 4

For the dumplings:

  1. Put the spinach in a saucepan, cover and cook over a medium heat for 10 minutes. Drain well, squeeze spinach dry, then chop finely.

  2. Return spinach to saucepan, add the butter and ricotta cheese. Stir over a low heat for about 4 minutes until evenly mixed and the butter has melted.

  3. Remove from heat. Beat in eggs, cheese, flour and seasoning. Set aside to cool.

  4. To cook dumplings, lower about 30 spoonfuls of the spinach mixture, a few at a time, into gently simmering water. After 5 minutes, they should rise to the surface. Lift out with a slotted spoon and drain on kitchen paper.

  5. Transfer to a lightly oiled shallow heatproof dish and keep hot in a warm oven until all dumplings are cooked.

For the tomato sauce:

  1. Put tomato sauce ingredients into a pan an bring to the boil. Simmer, uncovered, for 10-15 minutes, stirring occasionally.

  2. Serve dumplings on tomato sauce with cheese on top.

< Back

Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Roly Holt

Meet the grower

Roly Holt

R & L Holt is a family business in the historic Vale of Evesham originally formed in 1979 by Ric…

Read More