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 WITH BUTTERED PEAS AND ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil.
• Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
• Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
• Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
• When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
• Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
• As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
• Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.

RICOTTA DUMPLINGS

Steps:

• In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg. Add the flour and stir with the fork until a dough is formed.
• Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap. Refrigerate for 2 hours or up to 6 hours.
• Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly. Set aside to cool slightly. Remove the cinnamon stick.
• When ready to cook the dumplings, bring a large pot of salted water to a boil. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a clean dish towel to drain.
• Serve the dumplings in a pool of warm blueberry compote.
• Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
• To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
• Use a linen dish towel that won't get strings or lint on the dumplings.
• This compote is also awfully good made with stone fruits.

RICOTTA CHEESE DUMPLINGS

Steps:

• 1. Add all ingredients to a food processor and blend until very smooth. You should have a stiff, sticky batter. Refrigerate for one hour.
• 2. Bring a large pot of salted water to a boil. Have a large bowl of cold water nearby, and a skimmer or wire strainer to remove the cooked dumplings.
• 3. Using a small spoon, scoop out a rounded teaspoon of the batter. Use a second spoon to scrap it off into the boiling water. Do batches of 8-10 dumplings. When the water comes back to a boil, and the dumplings float, cook them for 3 minutes.
• 4. Remove to the dumplings to the bowl of cold water. Carefully drain and reserve until ready to serve. Reheat in the sauce of your choice, and serve topped with Parmesan cheese.

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.