What's for Dinner?

These light as air delicious herb and spinach dumplings are from Italian's gorgeous northern region - Alessandria. The name "rabatón," means rolled, as they are rolled in flour and then boiled. A delicious, homemade treat that's ready in less than 30 minutes.

Ingredients:

1 10-ounce package of frozen chopped spinach, thawed
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup assorted minced fresh herbs such as basil, parsley and marjoram, finely chopped
8 ounces whole milk ricotta
1/2 cup grated hard cheese like parmesan or grana padano
1 cup breadcrumbs, plus more as needed
2 eggs
salt
pepper
nutmeg
2 tablespoons butter, melted
4 tablespoons all-purpose flour, plus more as needed

Directions:

Squeeze all the water out of the spinach. In a large frying pan, sauté the spinach in oil and garlic for five minutes. Allow to cool slightly.

In a mixing bowl, combine the spinach mixture with the herbs, ricotta, 1/2 cup of the grated cheese, breadcrumbs, eggs, salt, pepper and nutmeg to taste. The mixture should be firm. If necessary, add more breadcrumbs.

Spread the flour onto a flat plate. Take a heaping tablespoon of the cheese-spinach mixture and roll it in the flour. Repeat until all the filling is used up.

Boil the dumplings in small batches in plenty of salted water. Take them out shortly after they float to the surface and place them on a buttered oven-proof dish. Sprinkle the top with the remaining 1/4 cup grated cheese and butter and bake in 350 degree oven until golden, about 8 minutes.