Silverbeet and ricotta dumplings

These tasty cloud-like dumplings swimming in tomato sauce are guaranteed to impress.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
These spinach and ricotta dumplings are so easy to make and can be served as an elegant dish for guests, or a hearty weeknight meal.


Tomato sauce
  • 4 roma tomatoes, cored
  • 1/3 cup (80ml) olive oil
  • 4 clove garlic, sliced
  • 5 silverbeet, leaves reserved, stems finely chopped
  • 10 gram butter
  • 1/2 medium brown onion, finely chopped
  • 350 gram fresh ricotta
  • 3/4 cup (60g) grated parmesan
  • 1 whole egg, plus 1 yolk
  • 1/3 cup (50g) plain flour, plus extra for dusting
  • 1 tablespoon fresh marjoram, for garnish
  • extra-virgin olive oil, for drizzling


Silverbeet and ricotta dumplings
  • 1
    Bring a saucepan of water to the boil; blanch tomatoes for 1 minute, drain, refresh in iced water. Peel and squeeze out seeds. Place in a food processor and coarsely puree.
  • 2
    Heat oil in a saucepan over medium heat. Add garlic and fry until golden, about 2 minutes. Add silverbeet stems and pureed tomatoes, season, and cook until thick and shiny, about 10-15 minutes.
  • 3
    To make dumplings, melt butter in a saucepan over medium heat. Add onion and fry until golden, about 12 minutes. Add silverbeet leaves and stir until wilted. Drain excess liquid, then chop onion and silverbeet together finely.
  • 4
    Place silverbeet mixture, ricotta, parmesan, whole egg, yolk and flour in a bowl; mix well. Season well and shape heaped tablespoonfuls into balls. Lightly dust balls in extra flour.
  • 5
    Bring a large saucepan of salted water to a simmer. Drop dumplings in water; when they float to the surface, remove with slotted spoon and drain on paper towel.
  • 6
    To serve, spoon sauce into plate and arrange dumplings on top. Sprinkle with marjoram and drizzle with oil.

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