Ricotta Dumplings

Ricotta Dumplings

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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[Total: 2   Average: 5/5]

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These Ricotta Dumplings are so luxurious, but don’t be deterred by the “dumpling” word. They’re not hard to make. Serve them over a red sauce or serve them over an arugula salad topped with lemon & oil dressing and Parmesan cheese.

  • 1 Bunch Spinach (Trimmed)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 1/2 Cups Grated Parmesan Cheese (Divided)
  • 2 Eggs
  • 2 Cups Whole Milk Ricotta Cheese
  • 1 Cup Unbleached Flour
  1. Bring large-size pot of water to a medium-high heat. Add spinach and cook 3 minutes until just wilted. Remove from water and rinse under cold water. Squeeze water out of spinach and then chop them.
  2. In large-size bowl beat eggs. Add ricotta, spinach, kosher salt, pepper and 1 1/4 Cups Parmesan. Add flour and combine well. Add more flour as needed to form a sticky dough. Form dough into balls.
  3. Bring large-size pot of water to a simmer. In batches gently lower dumplings into simmering water and cook about 5 minutes until they rise to the surface and are firm. Remove dumplings with slotted spoon. Let water drain off.
  4. Transfer to platter of arugula salad topped with lemon & oil dressing. Finish off with remaining Parmesan cheese.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 35 Minutes Cook Time: 15 Minutes Total Time: 45 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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