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.
Follow Convito owner Nancy Brussat on her new blog “My Italian Journies”
Nancy’s tales and recipes are fascinating and delightful. For those of you who don’t know her, you may or may not be surprised to find out that she is a writer at heart, and her stories will leave you wanting more.