Ricotta and spinach dumplings in tomato sauce with bread

Ingredients

For 1 serving

• Ricotta100 g
• Spinach150 g
• Eggs1
• Parmigiano Reggiano10 g
• Breadcrumbs15 g
• Tomato passata200 g
• Basilto taste
• Bread40 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the spinach and wilt it in a frying pan over medium heat, with no extra water, for 2–3 minutes; let it cool slightly, squeeze it hard and chop it finely.
2. If the ricotta is very wet, let it drain in a sieve for a few minutes. In a bowl mix the ricotta, spinach, egg, grated Parmigiano Reggiano, breadcrumbs, salt and black pepper until firm enough to shape by hand; add a pinch more breadcrumbs if it's too soft.
3. With slightly wet hands shape 6 balls and keep them in the fridge while you make the sauce, so they firm up.
4. In a wide pan heat the oil over medium heat, pour in the tomato passata, salt it, add a few basil leaves and cook for 5 minutes, until simmering.
5. Lay the balls in the sauce, cover and cook over low heat for 12 minutes without stirring, just shaking the pan, until firm and hot in the middle.
6. Serve with the sauce, more fresh basil and the bread.