Lidia Bastianich Ricotta Dumplings Recipes

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

RICOTTA DUMPLINGS

Steps:

• In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
• Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
• Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
• In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.