Spinach Dumplings on Tomato Ragout

For the spinach dumplings, finely chop the onion, sauté in the butter, stir in the parsley and then add the bread cubes and stir constantly, otherwise they burn easily.

Mix the mixture well in a bowl with the eggs and a little salt and the water and let it sit for a while. Chop the spinach and fold it in. Then stir in the flour.

Cut the mozzarella into small pieces and place in the center when forming the dumplings and press the bread mixture well all around. In a large pot, bring salted water to a boil, place the dumplings in the lightly simmering water and let simmer for about 15 minutes.

In the meantime prepare the ragout: chop the onion and garlic, sauté them in a little oil and add the tomato paste.

Add the pelati and season with salt, pepper and a little oregano. If you have some of the mozzarella left over, you can stir in what’s left of it.

Once the dumplings are cooked, serve them on top of the tomato ragout.

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