Wish Upon A Dish: Spinach and Ricotta Dumplings (or Nudi) with Sausage and Cabbage

February 14, 2011

Spinach and Ricotta Dumplings (or Nudi) with Sausage and Cabbage

I am combining 2 recipes into 1.

I am making the Dumplings to sit on Rao's Sausage and Cabbage Sauce.

For Valentine's Day I wanted to make something sexy and nudi's are sexy. Add hot sausage (one of The Nudge's favorite meats) and you have a meal guaranteed to please your better half and any kids.

This was totally delicious.
The Nudge couldn't tell me that quick enough, he stopped mid-chew.

It was phenomenal, I must say. I used up the last of my Sunday Gravy that I held aside from the quart that I put in the freezer and I am happy to say I am tired of tomato sauce.

Perfect meal for a Valentine's Day dinner. I used a medium scoop to drop the dumplings into the water to cook and dropped them right into the pan with the sauce in it. When The Nudge got home I just lit the stove and gently simmered until time to eat.

Ricotta and Spinach Dumplings with Rao's Sausage and Cabbage Sauce
makes about 24 - 2" dumplings
* 2 lbs. fresh spinach, cooked
* 1/2 lb. ricotta, drained
* 4 extra-large egg yolks
* 1 1/2 cups freshly grated parmigiano-reggiano
* 1/2 tsp. grated lemon zest
* Cayenne pepper (optional)
* Freshly grated nutmeg
* Salt and freshly ground black pepper
* 1/2 cup flour
1. Place spinach in a clean tea towel; squeeze until completely dry (ravioli will fall apart during cooking if there is moisture on leaves). Finely chop.

2. Combine ricotta, egg yolks, 1 cup of the parmigiano-reggiano, and lemon zest in a large mixing bowl. Stir in spinach and season to taste with cayenne, nutmeg, and salt and pepper. Add flour and stir just until combined.

Cabbage and Sausage Sauce
serves 6
* 1 small savoy cabbage (about 1 lb.), cut into 6 pieces
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, peeled and mashed
* 1 lb. Italian sausage, casings removed, cut into small pieces
* Salt and freshly ground black pepper
* 3 cups warm Marinara Sauce
* Freshly grated pecorino romano

1. Put cabbage in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until just soft, about 5 minutes. Drain, then plunge cabbage into ice water, drain again, and pat dry. Cut into bite-size pieces and set aside.

2. Heat oil with garlic in a large sauté pan over medium heat. Add sausage and sauté until cooked through, about 10 minutes. Add cabbage, season to taste with salt and pepper, and cook, stirring a few times, about 2 minutes. Add marinara sauce and cook until flavors blend, about 5 minutes.

3. Cook dumplings in a large pot of boiling salted water until tender but firm, 3-4 minutes. Drain, return to pot, stir in some sauce, then transfer to a platter and top with remaining sauce. Serve with grated pecorino romano.

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