Spinach dumplings with tomato ragout

Spinach dumplings with tomato ragout

4.6 33 valutazioni

Prep. 30min

Totale 1h

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1239.3 mg

Proteine 23.6 g

Calorie 2492.2 kJ / 595.7 kcal

Grassi 32.6 g

Fibre 6.6 g

Grassi saturi 15.5 g

Carboidrati 54.5 g

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Presente anche in

Then, Now, Always - 50th Anniversary cookbook 50 ricette
Australia e Nuova Zelanda

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