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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