Ricotta Dumplings Recipes

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.

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 IN TOMATO SAUCE

Steps:

• Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
• In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
• Drop balls into simmering sauce Cover and cook about 20 minutes.
• Serve over the pasta of your choice with additional grated cheese.

SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE - CANEDERLI

Steps:

• Put the cut strawberries in the saucepan (or cut them right into it), pour the sugar and lemon juice over, and toss together. Set the pan over medium-low heat; stir occasionally as the berries release juice and it gradually starts to bubble. Adjust the heat to keep the juice simmering, and cook for about 8 minutes, until the berries are soft and the juice is slightly syrupy. Turn off the heat, and cover the pot to keep the sauce warm.
• Meanwhile, fill the big pot with about 6 quarts water, add 1 tablespoon salt, and heat it to a boil. Put the butter in the big skillet and melt it over very low heat; turn off the flame, but leave the skillet on the warm burner.
• For the dough: Dump the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs and 1/4 teaspoon salt. Sprinkle all the flour on top, and fold it in gently, just until it is all incorporated, with no small clumps of dry flour. The dough will be stiff and somewhat sticky.
• Adjust the heat so the cooking water is bubbling gently. Fill a glass or jar with cold water to moisten the scoop, so the dough doesn't stick. Dip the ice-cream scoop into the water glass, scoop up a round of dough, level it off (scraping excess back in the bowl), and dispense the dumpling into the cooking pot. Scoop up all the dough in the same way, and get the dumplings cooked as quickly as possible. If you don't have an ice-cream scoop, use a 1/4-cup measure. Empty each portion into your hand (both hands must be lightly floured!), and quickly roll it into a ball, then drop the dumpling into the pot.
• As you form the canederli, keep the scoop moistened (or your hands floured) and the water at a gentle simmer: don't let it boil vigorously, which can break apart the canederli.
• After all are in the pot, let the dumplings cook, without stirring, until all have risen to the surface of the water. Simmer them another 5 minutes, and then scoop one out and test it for doneness. First, press it gently: it should feel solid and spring back to the touch. If it feels soft at the center, return it to the pot and cook the batch a minute or two longer. Scoop out another dumpling, and cut into it to check that the center is not wet and oozing and that the dough looks uniformly cooked through.
• Meanwhile, have the big skillet with melted butter warming over very low heat. Lift out the cooked dumplings with a spider, let them drain over the pot for a few seconds, then gently drop them in the skillet. Roll the dumplings gently so they're coated all over with butter, then turn off the heat and leave them in the warm pan for a few minutes to firm up.
• Serve the canederli on warm dessert plates, spooning a pool of strawberry sauce in the center of each plate and setting two or three canederli on top. For family-style serving, arrange the canederli in a large, rimmed platter and drizzle some of the strawberry sauce around them in a colorful border. Pass the remaining sauce at the table.

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 DUMPLINGS WITH MUSHROOM SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add mushrooms and lemon juice and sauté until mushrooms are brown, about 6 minutes. Add dry vermouth. Boil 3 minutes, scraping up browned bits. Set aside. (Can be prepared 1 day ahead. Cover and chill.)
• Blend ricotta, yolks and 1 tablespoon Parmesan in processor. Add flour and process until smooth. Transfer mixture to large bowl. Season with salt and pepper. In medium bowl, beat egg whites until stiff but not dry. Fold whites into ricotta mixture in 2 additions. Fold in breadcrumbs.
• Pour water into heavy large skillet to depth of 2 inches. Bring to simmer over medium heat. Drop batter by rounded tablespoons into water. Cover and cook 3 minutes. Turn dumplings over, cover pan and cook 3 minutes longer. Using slotted spoon, transfer dumplings to paper towels and drain.
• Bring mushroom sauce to simmer. Add 6 tablespoons butter and stir just until melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives.

STEAMED RICOTTA DUMPLINGS

Steps:

• Line a strainer with double layer of cheesecloth. Put ricotta in strainer; place strainer over a bowl. Cover; refrigerate overnight. Discard liquid. Transfer ricotta to a medium bowl; add prosciutto, Parmesan, and parsley. Season with salt and pepper; set aside.
• Lightly dust a parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons of ricotta mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
• Fill a wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, about 8 minutes, switching top and bottom compartments halfway through steaming.
• Pour 1 teaspoon tomato sauce into a Chinese soupspoon, and place a dumpling on top; if using another vessel, serve sauce on side. Garnish with basil leaf, and serve.

RICOTTA DUMPLINGS WITH RED PEPPER SAUCE

Steps:

• To make the sauce, place the red pepper chunks and tomato in a saucepan with 1 1/4 cups water. Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill.
• Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch. Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds. Keep the sauce warm while making the dumplings.
• For the dumplings, bring 3 quarts of water to a simmer in a pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds. Transfer the dumpling batter to a bowl, and mix in the chives.
• Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water. Let the dumplings cook just below the boil, at a low simmer, for 10 minutes. (The dumplings will rise to the top of the water and float as they cook.)
• After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings. When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.