Fried Ricotta And Mozzarella Dumplings With Broccoli Sauce 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.

FRIED RICOTTA AND MOZZARELLA DUMPLINGS WITH BROCCOLI SAUCE

Steps:

• Cook broccoli in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl of ice water and cool. Drain well. Return water in saucepan to boil. Add potato; cook until tender, about 15 minutes. Drain. Transfer broccoli to food processor and blend well. Add potato and process to puree. Add 1/2 cup broth and blend well. With machine running, gradually blend in extra-virgin olive oil. Season to taste with salt and pepper. DO AHAED: Broccoli sauce can be made 1 day ahead. Cover and refrigerate.
• Using electric mixer, beat ricotta in large bowl until smooth. Beat in mozzarella. Form mixture into 6 rectangular dumplings, each about 3 1/2 x 2 x 3/4 inches. Place on baking sheet; cover and refrigerate 4 hours.
• Pour enough olive oil into very large skillet to reach depth of 3/4 inch. Heat oil to 350°F. Whisk 1 1/2 cups water, yolk, and pinch of salt in large bowl; whisk in 3/4 cup flour. Set batter aside. Place remaining 1 cup flour in medium bowl. Coat each dumpling in flour, turning to coat. Dip into batter, then fry until very pale golden, about 3 minutes per side. Using slotted spoon, transfer to paper towels to drain.
• Bring broccoli sauce to simmer in medium saucepan, thinning with more vegetable broth if necessary.
• Spoon 1/3 cup sauce into center of each of 6 plates; spread with back of spoon into round. Top each with 1 dumpling.

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
• Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
• Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
• For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.