Ricotta Dumplings

Ricotta Dumplings

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

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[Total: 1   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 teenager. 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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