Basil Ricotta Dumplings with Cream Sauce

Basil Ricotta Dumplings with Cream Sauce

Basil Ricotta Dumplings with Cream Sauce

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

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  • 4 ratings