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Spinach dumplings with tomato ragout

Spinach dumplings with tomato ragout
4.6 30 ratings
Prep. 30 min
Total 1 h
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1239.3 mg
Protein 23.6 g
Calories 2492.2 kJ / 595.7 kcal
Fat 32.6 g
Fibre 6.6 g
Saturated Fat 15.5 g
Carbohydrates 54.5 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

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