Ricotta Dumplings Recipes

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.

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.

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.

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.

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.

Steps:

• In a skillet, saute onion in butter till tender.
• Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
• Stir in ricotta; cook and stir for 3 minutes.
• Transfer to a large bowl.
• Add 3/4 cup of flour, Parmesan cheese and garlic salt.
• Cool for 5 minutes.
• Stir in eggs; mix well.
• Place remaining flour in a bowl.
• Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
• In a large saucepan; bring water and bouillion to a boil-reduce heat.
• Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
• Remove from the liquid with a slotted spoon; keep warm.
• Drizzle with butter and sprinkle with Parmesan cheese.

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.

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.