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Spinach and ricotta dumplings

Becca Heyes
  • 40 minutes
  • Serves 4

INGREDIENTS

3

large handfuls fresh spinach

2 tbsp

fresh basil, (chopped)

2

eggs

250 g

(~ 1 cup) ricotta cheese

3 tbsp

finely grated vegetarian parmesan-style cheese

1/2 tsp

garlic granules

1/2 tsp

ground nutmeg

Salt

Black pepper

4 tbsp

plain flour

Spray oil

To serve: your favourite tomato sauce ((I used my homemade slow cooker tomato sauce))