Ingredients:

Spinach and ricotta dumplings

120g spinach

400g ricotta

1/3 cup wholemeal flour

1 tsp lemon zest

1 Tbsp chopped basil

1 egg

1/3 cup parmesan

Sauce

Extra virgin olive oil

1 small brown onion

3 garlic cloves

400g can tomatoes

200g cherry tomatoes

1 Tbsp tomato paste

2 Tbsp tomato paste

1/2 tsp sugar

1/3 cup water

Topping:

1/3 cup parmesan

Basil leaves

Instructions:

1. Place spinach in a saucepan and heat until spinach wilts. Remove from heat, allow to cool, and squeeze out excess water (keep water for sauce).

2. Coarsely chop spinach, and place in a mixing bowl with the ricotta, flour, lemon zest, chopped basil, eggs, and parmesan. Season with salt and pepper and mix until combined.

3. Preheat the oven to 200oC. To make the sauce, heat oil in a frying pan over medium heat. Add the onion, and garlic and stir until soft. Add the rest of the ingredients and cook stirring occasionally until the sauce thickens.

4. Bring a large saucepan of water to a boil. Reduce to a simmer. Roll 1 Tbsp of mixture into balls and lower into the water. Allow to cook for 3-4 minutes or until they float and remove with a slotted spoon.

5. Spoon the tomato sauce mixture into the baking dish and top with the dumplings and parmesan. Bake for 10 minutes or until the cheese has melted. Sprinkle with basil leaves to serve.

Nutrition:

• Tomatoes contain lycopene a phytochemical that has been associated with a reduced risk of type 2 diabetes, and stroke, cardiovascular disease. Lycopene has antioxidant and anti-inflammatory properties.

• Spinach contains folate for brain function, iron for fatigue, vitamin C to boost your mood, and 100 chemical compounds that provide antioxidant, anti-inflammatory, cognition, and mood improving effects