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!

Previous Post Next Post

  • Marguerite Jodry
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields