Basil Ricotta Dumplings with Cream Sauce

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Basil Ricotta Dumplings with Cream Sauce

Basil Ricotta Dumplings with Cream Sauce

Published on August 27, 2019 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This is one of my favorite recipes that my entire family enjoys. Overall, it is relatively healthy, but is also very satisfying and filling, and so TASTY! I love to make the dumplings in the morning and store them in the fridge until I’m ready to start dinner. This way, dinner will be ready to serve in no time at all.

The dough is very delicate and takes a bit of patience to roll into the oblong dumplings, but after a few efforts I promise you will be a pro. This is how I do it…


Generously flour a sheet pan while rolling out the dumplings. Doing so makes transferring
them to simmering water so much easier.

Now here is where the magic happens! Working in two batches, carefully drop the dumplings into simmering water. They will initially sink to the bottom, but will float up to the surface in three or four minutes. Let them float for a minute more. I find this helps to “firm up” the dumplings and they brown much nicer when you are ready to sauté them.

At this point, pull the dumplings out of the water with a slotted spoon and place them on another sheet pan lined with paper towels. They can either be finished in the pan of heated oil, or refrigerated until later which I prefer. Once the dumplings are browned, transfer to a platter and finish the dish in a lovely bacon, pea and creamy parmesan sauce!

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Recipe Rating

  • (4.1 /5)
  • 4 ratings

Ingredients

  • 2 cups ricotta
  • 2 egg yolks
  • ½ cup all purpose flour (more for dusting)
  • ½ cup chopped basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 tablespoons olive oil
  • 2 slices bacon
  • 3 cloves of pressed garlic
  • 1 shallot, minced
  • 1 cup frozen peas
  • ½ cup half and half (light cream)
  • pinch of ground nutmeg
  • freshly grated parmesan
  • chopped basil and/or pea shoots for garnishing

Instructions

  1. In a medium sized mixing bowl, add ricotta, flour, egg yolks, basil, salt and pepper and mix to combine. This is the dough for the dumplings.
  2. Use two soup spoons to roll oblong-shaped dumplings and place each on a floured baking sheet. At this point, you can refrigerate the dumplings until you are ready to use.
  3. Fill a six quart pot with water and bring to a boil, then reduce heat for a simmer. In two batches, gently drop the dumplings, into the water. in about 3-4 minutes, they will rise to the top. Scoop the dumplings out onto another baking sheet lined with paper towels after a minute of floating to ensure their firmness.
  4. Heat a large skillet with olive oil over medium heat. When oil begins tso ripple, place half of the batch of dumplings into the skillet and brown on both sides, or about three minutes per side then place on a platter. Continue with the rest of the dumplings.
  5. In same skillet, fry the bacon to desired doneness. Transfer to cool and then chop or crumble.
  6. In pan with the bacon dripping, add garlic and shallots and sauté for a minute.
  7. Return bacon to the pan and add the dumplings, peas and cream. Cook for about 5 minutes on the stovetop.
  8. Transfer all to a serving platter and garnish with parmesan, basil and pea shoots. Enjoy!

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