Spinach dumplings with mushroom ragout

Ingredients for 4 servings:

• 250 g white bread, stale
• 100 ml milk, warm
• 200 g spinach, chopped
• 2 onions
• 2 eggs
• 100 g ricotta
• 60 g mountain cheese, grated
• 500 g mushrooms, mixed
• 100 g smoked bacon
• 300 ml cream
• 200 ml wild mushroom stock
• 1 bunch parsley, finely chopped
• salt and pepper
• nutmeg
• breadcrumbs
• Butter or oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Dice the white bread and pour over the milk, then let it simmer. Fry the diced onion in butter, add the blanched and well-drained spinach, and finally saute with plenty of chopped parsley. Add to the bread. Add the eggs, squeezed ricotta, and grated mountain cheese to the bread and mix everything well. Season with salt, nutmeg, and pepper. If desired, knead in 3-4 tablespoons of breadcrumbs and let them swell. With wet hands, form 8 dumplings and let them simmer in boiling salted water for 15 minutes. Wash and trim the mixed mushrooms, and chop them finely if necessary. Dice the onion and smoked bacon and fry them together in butter or oil. Then add the mushrooms and cook uncovered over high heat. Pour in the mushroom stock and cream, bring to a boil, and season to taste. Serve the dumplings in the sauce and sprinkle with parsley.