Spinach dumplings with tomato ragout

Spinach dumplings

• 200 g frozen spinach leaves, thawed and well drained
• 70 g onion, cut into halves
• 5 sprigs fresh flat-leaf parsley, leaves only
• 60 g unsalted butter
• 130 g milk
• 250 g day old bread, cut into cubes (1 cm)
• 150 g mozzarella, cut into cubes (1 cm)
• 40 g plain flour
• 3 eggs
• ½ tsp sea salt
• 1 pinch nutmeg

Tomato ragout

• 100 g onion, cut into halves
• 1 garlic clove
• 20 g extra virgin olive oil, plus extra to grease
• 400 g canned tomatoes
• 10 g tomato paste
• 1 tsp sugar
• ½ tsp dried thyme
• ½ tsp sea salt, plus extra to taste
• 100 g water
• 250 g cherry tomatoes
• 1 pinch ground black pepper, to taste
• fresh basil, leaves only, torn into pieces, to garnish