Spinach dumplings with tomato ragout

Spinach dumplings with tomato ragout

4.6 32 ratings

Prep. 30 min

Total 1 h

4 portions

Ingredients

Spinach dumplings

frozen spinach leaves thawed and well drained
200 g
onion cut into halves
70 g
fresh flat-leaf parsley leaves only
5 sprigs
unsalted butter
60 g
milk
130 g
day old bread cut into cubes (1 cm)
250 g
mozzarella cut into cubes (1 cm)
150 g
plain flour
40 g
eggs
3
sea salt
½ tsp
nutmeg
1 pinch

Tomato ragout

onion cut into halves
100 g
garlic clove
1
extra virgin olive oil plus extra to grease
20 g
canned tomatoes
400 g
tomato paste
10 g
sugar
1 tsp
dried thyme
½ tsp
sea salt plus extra to taste
½ tsp
water
100 g
cherry tomatoes
250 g
ground black pepper to taste
1 pinch
fresh basil leaves only, torn into pieces, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1239.3 mg

Protein 23.6 g

Calories 2492.2 kJ / 595.7 kcal

Fat 32.6 g

Fibre 6.6 g

Saturated Fat 15.5 g

Carbohydrates 54.5 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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