Spinach dumplings with tomato ragout
TM6 TM5

Spinach dumplings with tomato ragout

4.6 (16 ratings)

Ingredients

Spinach dumplings

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

Tomato ragout

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

Nutrition
per 1 portion
Calories
2492.2 kJ / 595.7 kcal
Protein
23.6 g
Carbohydrates
54.5 g
Fat
32.6 g
Saturated fat
15.5 g
Fiber
6.6 g
Sodium
1239.3 mg

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