Lemon Basil Ricotta Dumplings with Tomato Bean Stew
Ingredients
- 1 large egg
- One 15-ounce container part-skim ricotta
- 1/2 cup all-purpose flour, plus more if needed (see Cook’s Note)
- 1/2 cup grated Parmesan, plus extra for sprinkling
- 1 teaspoon finely grated lemon zest
- 1/2 cup basil leaves, finely chopped, plus 1 large sprig
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- One 28-ounce can whole peeled tomatoes, crushed by hand, with juices
- 1/4 teaspoon crushed red pepper
- One 15-ounce can cannellini beans, drained and rinsed
- 4 cups baby spinach
Instructions
Lemon-Basil Ricotta Dumplings with Tomato-Bean Stew serves 4 original recipe by Food Network.
Organization Tags
Tags easily organize your Recipe Library
Comments