Ricotta Dumplings with Pesto Cream Sauce
Ricotta Dumplings with Creamy Pesto Sauce
I've kept this recipe simple - but when I prepare it I usually add lightly-sauteed seasonal vegetables. A sliver-thin julienne slice makes an especially nice presentation, as pictured in the photo.
1 15-ounce container whole milk ricotta cheese
2 eggs, lightly beaten
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
1/4 cup Basil Pesto Sauce
3/4 cup heavy whipping cream
Line a baking sheet with parchment paper. Combine the ricotta, eggs, Parmesan, and and freshly ground black pepper in a large bowl. Start by adding just 1/2 cup of the flour and stir. Add more flour, stirring in between each addition, until the mixture forms a very sticky dough. Scoop up a spoonful of the mixture and drop it into boiling water to ensure it holds it shape. If it doesn't, add a little more flour and test again.
Using a portion scoop or tablespoon, scoop up a tablespoon of the mixture at a time. Roll between your palms to form a slightly oblong ball. Place each dumpling on the parchment-lined baking sheet, and continue with the rest of the dough.
Place the cookie sheet in the freezer and chill for about 15-20 minutes. Pre-chilled dumplings are less likely to stick together when you boil them. You can also completely freeze the dumplings to cook later.
Meanwhile, prepare your pesto cream sauce. Combine the pesto and heavy whipping cream in a heavy bottomed skillet over medium heat. Bring to a boil, turn heat down and simmer for 5-10 minutes until the sauce has thickened. Taste and adjust for seasoning.
When you're about ready to serve, bring a large pot of water to a boil. Salt generously. Working in batches, boil the dumplings for 3-5 minutes. They will float on the surface when they are done. Remove with a slotted spoon and transfer to the skillet. When all the dumplings are done, toss, taste and adjust the seasoning.
Serve immediately in pre-warmed pasta bowls so that the dumplings are veritably swimming in a sea of pesto cream sauce.
- Marguerite Jodry