Spinach and ricotta nudies
prep 15 mins cook time 10 mins makes 12
250g baby spinach leaves 1 cup (20g) fresh ricotta 25g grated parmesan, plus extra to serve
cup (50g) plain flour, plus extra for dusting 2 egg yolks, lightly whisked ½ cup (120g) tomato and basil pasta sauce cooked pasta, fruit and vegetable sticks, to serve
Kids love the fillings in cannelloni and ravioli, so we like to serve them up as little “nudies” (minus the pasta). These spinach and ricotta balls are a delicious vegetarian finger food that’s perfect for the tasting plate.
Place the spinach and 1 tablespoon of water in a large frying pan over medium heat and cook, stirring, for 2 to 3 minutes or until wilted. Drain the spinach and squeeze out as much as liquid as possible, then finely chop and place in a large bowl. 2 Add ricotta, parmesan, flour and egg yolk to the spinach and mix well to combine. Shape the mixture into dumplings the size of golf balls, or smaller if you prefer, then flatten them slightly and dust lightly with flour. 3 Bring a large saucepan of water to the boil over high heat. Reduce the heat to a simmer. Use a slotted spoon to lower half the nudies into the pan and scoop them out when they rise to the surface. Transfer to a plate lined with a paper towel to drain. Repeat to cook the remaining nudies. (The nudies can be served as a finger food, without sauce, at this point.) 4 Gently heat the tomato and basil pasta sauce in a saucepan until warm. Add the nudies and very gently turn to coat in the sauce. Serve sprinkled with extra grated parmesan and with pasta, fruit and vegetable sticks alongside.
If your baby or toddler tends to overstuff her mouth, make smaller balls.
Leftovers will keep in an airtight container in the fridge for up to two days.
Gluten/wheat: use gluten- or wheat-free flour and pasta.