Rabaton: Spinach and Cheese Dumplings

Rabaton is a traditional Piedmont dish made of spinach, ricotta, and eggs. There are a few steps, but the delicious results are worth the effort!

Makes approximately 38 dumplings

Serves 6 – 8

  • 1-pound package frozen chopped spinach, thawed, gently squeezed of moisture
  • 1 1/3 cups breadcrumbs
  • 1 cup plus 2 tablespoons fresh ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 4 eggs
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon salt
  • 1/3 cup all purpose flour
  • 6 cups chicken stock
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons fresh sage, chopped
  • Freshly grated Parmesan cheese

In a medium-size bowl, mix the spinach and breadcrumbs together.  Add the ricotta and Parmesan cheeses, egg, garlic and salt.  Mixture should be firm.  Form into sausages approximately 1/2 by 2 inches.

Preheat oven to 350-degrees.

Bring stock to a rapid boil in large saucepan. Reduce to a simmer.

Roll the sausages in flour, shaking off excess.  Carefully add dumplings to stock in 3 batches and cook until they float to the top, about 2 minutes.  Transfer to a large baking dish using a slotted spoon.  (Dumplings can be prepared ahead to this point and set aside at room temperature)

Pour melted butter over dumplings.  Sprinkle with sage. Bake in a 350-degree oven until heated through, about 10 minutes. Transfer to individual plates, sprinkle with grated Parmesan cheese and serve immediately.

 


 

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