Ricotta and Spinach Dumplings with Mushroom and Ham Sauce

To prepare these delicious dumplings with spinach and ricotta filling, we will start by making the dough. In a large bowl, mix the flour with the three eggs, three tablespoons of water, and a pinch of salt. Knead the dough well until it becomes elastic and homogeneous. Once kneaded, wrap it in plastic wrap and let it rest for 20 minutes at room temperature. This resting time is essential to achieve a dough that is easy to roll out.

Meanwhile, we take care of the filling. If you are using fresh spinach, it needs to be cleaned and washed very well. Then, blanch it in salted water for about a minute. After blanching, quickly run it under cold water to stop the cooking and preserve the vibrant green color. Drain the spinach well and chop it finely. If using frozen spinach, make sure it is well thawed and drained before chopping.

In a pan, melt 20 g of butter and add a finely chopped onion along with diced smoked ham. Sauté the mixture until the onion becomes golden and soft, then add the chopped spinach. Let it sauté for a few minutes, stirring constantly, until all the flavors blend together. Once the mixture has cooled, add the ricotta, one beaten egg, chopped parsley, salt, and pepper to taste. Mix well to obtain a homogeneous filling.

The rested dough is divided into two equal parts, from which two thin sheets are rolled out. Cut wide strips of about 5 cm, and place a teaspoon of the spinach filling every 5 cm. The edges and spaces between the fillings are brushed with water, and the second sheet of dough is placed on top. Press the edges to seal the dumplings.

If you want a more sophisticated look, you can roll out the sheets wider and overlap them, forming smaller dumplings with a special appearance. Use a dumpling cutter to portion them into 5x5 cm sizes, and let them dry a bit on a clean napkin.

To cook them, bring 1 liter of broth to a boil and add the dumplings. Let them boil for 10 minutes, then drain them and keep them warm.

In another pan, sauté slices of mushrooms and a chopped red onion in 20 g of butter. Sprinkle with a little flour and stir, sautéing for about 1 minute. Pour in the remaining broth and let it boil over moderate heat until the sauce thickens. Add cream, salt, pepper, and a pinch of nutmeg, stirring well to homogenize the mixture.

Serve the dumplings warm, covered with the mushroom sauce and sprinkled with red onion and slices of crispy ham. The delight is complete, and each bite will bring a perfect balance between the soft texture of the dumplings and the rich flavors of the filling. ENJOY YOUR MEAL!