Serves 6 as entree or light meal

Spinach & ricotta dumplings with sage & walnut butter

35 minPrep Time

15 minCook Time

50 minTotal Time

Save RecipeSave Recipe


2 tbs olive oil

1 bunch English spinach, trimmed and chopped

4 green onions (shallots), trimmed and thinly sliced

2 garlic cloves, crushed

500g fresh ricotta cheese

Pinch ground nutmeg

2 eggs

½ cup plain flour + ½ cup extra for rolling

75g butter

3?4 cup sage leaves (about 1 bunch)

½ cup toasted walnuts, chopped


  1. Heat oil in a large non-stick frying pan over medium heat. Add spinach, green onions and garlic and cook until spinach wilts and pan juices evaporates. Remove from heat. Transfer mixture to a large heatproof bowl. Add ricotta and nutmeg. Beat until well combined. Set aside to cool. Beat in eggs and flour, season well with salt and pepper. Using about 1 tbs ricotta mixture per dumpling, form mixture into little log-shaped rolls. Lightly roll dumplings in flour, shake off excess flour. Place on a plate lined with baking paper.
  2. Cook dumplings, in batches, in a large saucepan of gently boiling water, for 2 minutes, transfer to a plate using a slotted spoon.
  3. Heat butter in the large non-sticking frying over medium heat. Add dumplings and cook, turning occasionally, for 2–3 minutes until golden. Toss in sage and walnuts, cook until sage is crisp. Arrange on serving plates and serve.



223812.59 cal


16971.2 g


3793.54 g


13984.69 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!