Recipe for Ricotta Dumplings

January 7, 2012

Recipe for Ricotta Dumplings

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Recipe for Ricotta Dumplings

I’m not sure originally where I jotted this recipe down from, but it is really easy to make and one of our real favourite Friday night comfort meals. It can be prepared in advance and also freezes well. Serve with a green salad, crusty ciabatta and a good soft bodied Italian red.

For more delicious recipes, do check out our Dorset recipes page. 

Ricotta Dumplings

January 7, 2012
: 4
: 15 min
: Medium


Ricotta Dumpings 2012 | Recipe for Ricotta Dumplings | Dorset Foodie Feed
  • 200g 00 flour
  • 225g ricotta
  • 3 free-range egg yolks (make a meringue with the whites)
  • 30g grated parmesan cheese
  • Pinch grated nutmeg
  • Salt & pepper
  • Olive oil
  • 3 chopped garlic cloves
  • 1 chilli (top-tip – if you’re a chilli head like me chop extra chilli and serve separately, so you can add to your own taste)
  • 2 x 400g tinned plum tomatoes – by the best you can
  • 1 teaspoon sugar
  • Salt & pepper
  • Good hand full of basil
  • Step 1 Mix the flour, ricotta, egg yolks, parmesan and nutmeg, salt & pepper into a dough
  • Step 2 Knead for 5 minutes and then wrap in cling-film and put into fridge for 30 mins (the black spots are ground pepper!)
  • Step 3 Fry the chilli and garlic for one minute
  • Step 4 Stir in tomatoes and chopped basil (save some for garnish)
  • Step 5 Add sugar, salt & pepper to taste. The sugar just smoothes the tomato flavour
  • Step 6 Simmer for 5 minutes, switch off & cover until you start cooking your dumplings
  • Step 7 Take a lump of dough and roll into a sausage shape and cut into 3cm dumplings
  • Step 8 Boil a large pan of salted water
  • Step 9 Add the dumplings for a few minutes and as the rise to the surface add them to the reheated tomato sauce
  • Step 10 Once all have been added, you can add some of the water to loosen the sauce
  • Step 11 Server in a shallow bowl and top with shredded basil leaves & grated parmesan

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