After making my first ever batch of homemade ricotta – the results were exceedingly good – I decided to make ricotta dumplings. Back in January I made ricotta gnocchi and liked the results so I was intrigued to see how these dumplings would turn out. When I read the ingredients, I thought how could three-quarters of a cup be enough to hold the delicate dumplings together? Too late to turn back as the flour was already incorporated into the ricotta. “Go on” I said to myself and with a big gulp of air the first tablespoon of dough went into the water! I added more, waited and watched to see if my dumplings were going to float to the top. This isn’t my first time making dumplings but for some reason I got a bit nervous making these ones…perhaps it was the fact I had never used ricotta in a dumpling mixture nor had I made homemade ricotta either. Within a few minutes there they were, one by one, floating to the top and I was jubilant!
adapted from Chatelaine magazine
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
3/4 cup all-purpose flour
tomato sauce and parmesan for serving
fresh basil, chopped
For the homemade ricotta recipe click here to view. Once ricotta has cooled, stir in 1 tablespoon extra-virgin olive oil along with the cream.
|(3 simple ingredients = ricotta)
To make the dumplings, whisk 2 eggs with 1 cup olive oil ricotta, 1/2 teaspoon salt and 1/8 teaspoon each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tablespoon balls into simmering salted water. Simmer until they float to the surface, 2 to 3 minutes. Drain and serve with any simple tomato sauce or with a roasted red pepper sauce. Top with freshly grated parmesan and basil.
|waiting for the dumplings to float
|first one to float! yay!
|all floating to the top…success!
The Culinary Chase’s Note: These were light and delicious. Next time I make this I think I’ll add lemon zest and 1/4 cup of grated Parmesan or pecorino cheese.