Spinach and ri­cotta nud­ies

prep 15 mins cook time 10 mins makes 12

Mother & Baby (Australia) - - Family food -

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.

nu­tri­tion note

If your baby or tod­dler tends to over­stuff her mouth, make smaller balls.

stor­age

Left­overs will keep in an air­tight con­tainer in the fridge for up to two days.

al­ler­gies/in­tol­er­ances

Gluten/wheat: use gluten- or wheat-free flour and pasta.

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