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Ricotta Dumplings with Pesto Cream Sauce

Ricotta Dumplings with Pesto Cream Sauce
Easier than potato gnocchi, but near as delicious, these ricotta dumplings swim in a pesto cream sauce. You'll want a shallow, wide pasta bowl to serve. If your ricotta is very wet, strain it: line a fine mesh strainer with cheese cloth. Spoon in the ricotta and fold over the cheese cloth to contain the ricotta. Place something heavy on top of the cheese cloth-covered ricotta, like a jar inside a heavy bowl. Allow to strain for an hour or more until most of the liquid is expelled. Don't strain it for too long, or you'll have paneer!

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  • Marguerite Jodry
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