RICOTTA DUMPLINGS
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
- Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
- Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
- In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.
Nutrition Facts : Calories 408 g, Fat 24 g, Fiber 1 g, Protein 17 g
SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
- Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
- Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
RICOTTA DUMPLINGS WITH BUTTERED PEAS AND ASPARAGUS
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
- Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
- Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
- When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
- Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
- As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
- Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.
RICOTTA DUMPLINGS IN TOMATO SAUCE
These "dumplings" are easy to put together once you get the feel for them. Got this recipe from a cooking show on the radio "Melinda Lee". Hope you enjoy
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
- In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
- Drop balls into simmering sauce Cover and cook about 20 minutes.
- Serve over the pasta of your choice with additional grated cheese.
SPINACH RICOTTA DUMPLINGS
Make and share this Spinach Ricotta Dumplings recipe from Food.com.
Provided by yooper
Categories European
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute onion in butter till tender.
- Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
- Stir in ricotta; cook and stir for 3 minutes.
- Transfer to a large bowl.
- Add 3/4 cup of flour, Parmesan cheese and garlic salt.
- Cool for 5 minutes.
- Stir in eggs; mix well.
- Place remaining flour in a bowl.
- Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
- In a large saucepan; bring water and bouillion to a boil-reduce heat.
- Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove from the liquid with a slotted spoon; keep warm.
- Drizzle with butter and sprinkle with Parmesan cheese.
FRIED RICOTTA AND MOZZARELLA DUMPLINGS WITH BROCCOLI SAUCE
Provided by Antonio Pisaniello
Categories Food Processor Mixer Cheese Dairy Potato Vegetable Fry Ricotta Broccoli Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook broccoli in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl of ice water and cool. Drain well. Return water in saucepan to boil. Add potato; cook until tender, about 15 minutes. Drain. Transfer broccoli to food processor and blend well. Add potato and process to puree. Add 1/2 cup broth and blend well. With machine running, gradually blend in extra-virgin olive oil. Season to taste with salt and pepper. DO AHAED: Broccoli sauce can be made 1 day ahead. Cover and refrigerate.
- Using electric mixer, beat ricotta in large bowl until smooth. Beat in mozzarella. Form mixture into 6 rectangular dumplings, each about 3 1/2 x 2 x 3/4 inches. Place on baking sheet; cover and refrigerate 4 hours.
- Pour enough olive oil into very large skillet to reach depth of 3/4 inch. Heat oil to 350°F. Whisk 1 1/2 cups water, yolk, and pinch of salt in large bowl; whisk in 3/4 cup flour. Set batter aside. Place remaining 1 cup flour in medium bowl. Coat each dumpling in flour, turning to coat. Dip into batter, then fry until very pale golden, about 3 minutes per side. Using slotted spoon, transfer to paper towels to drain.
- Bring broccoli sauce to simmer in medium saucepan, thinning with more vegetable broth if necessary.
- Spoon 1/3 cup sauce into center of each of 6 plates; spread with back of spoon into round. Top each with 1 dumpling.
RICOTTA DUMPLINGS WITH MUSHROOM SAUCE
Provided by Pamela Elles
Yield Makes 12 Dumplings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over medium heat. Add mushrooms and lemon juice and sauté until mushrooms are brown, about 6 minutes. Add dry vermouth. Boil 3 minutes, scraping up browned bits. Set aside. (Can be prepared 1 day ahead. Cover and chill.)
- Blend ricotta, yolks and 1 tablespoon Parmesan in processor. Add flour and process until smooth. Transfer mixture to large bowl. Season with salt and pepper. In medium bowl, beat egg whites until stiff but not dry. Fold whites into ricotta mixture in 2 additions. Fold in breadcrumbs.
- Pour water into heavy large skillet to depth of 2 inches. Bring to simmer over medium heat. Drop batter by rounded tablespoons into water. Cover and cook 3 minutes. Turn dumplings over, cover pan and cook 3 minutes longer. Using slotted spoon, transfer dumplings to paper towels and drain.
- Bring mushroom sauce to simmer. Add 6 tablespoons butter and stir just until melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives.
RICOTTA DUMPLINGS WITH RED PEPPER SAUCE
Provided by Jacques Pepin
Categories appetizer
Time 45m
Yield About 18 dumplings with 3 cups of sauce
Number Of Ingredients 16
Steps:
- To make the sauce, place the red pepper chunks and tomato in a saucepan with 1 1/4 cups water. Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill.
- Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch. Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds. Keep the sauce warm while making the dumplings.
- For the dumplings, bring 3 quarts of water to a simmer in a pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds. Transfer the dumpling batter to a bowl, and mix in the chives.
- Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water. Let the dumplings cook just below the boil, at a low simmer, for 10 minutes. (The dumplings will rise to the top of the water and float as they cook.)
- After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings. When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 287 milligrams, Sugar 1 gram, TransFat 0 grams
More about "ricotta dumplings food"
BEST RICOTTA DUMPLINGS RECIPE - HOW TO MAKE RICOTTA …
From womansday.com
Servings 4Estimated Reading Time 1 minCategory Vegetarian, DinnerTotal Time 25 mins
- 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper. Sift 1⁄2 cup flour over the mixture and gently fold in
HOW TO MAKE PILLOWY, PERFECT RICOTTA DUMPLINGS - EATER
From eater.com
Estimated Reading Time 3 mins
YOTAM OTTOLENGHI’S DUMPLING RECIPES | FOOD | THE …
From theguardian.com
RICOTTA DUMPLINGS IN BROTH - PROUD ITALIAN COOK
From prouditaliancook.com
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE - WHERE IS …
From whereismyspoon.co
HOW TO MAKE THE PERFECT GNUDI | FOOD | THE GUARDIAN
From theguardian.com
CHICKEN WITH RICOTTA DUMPLINGS | BETTER HOMES
From bhg.com
RICOTTA DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
RICOTTA DUMPLINGS WITH ASPARAGUS AND GREEN GARLIC
From bonappetit.com
QUICK RECIPE: RICOTTA DUMPLINGS WITH CHèVRE & HERBS
From thekitchn.com
GNUDI RECIPE. HOW TO MAKE TUSCAN RICOTTA DUMPLINGS
From mytravelintuscany.com
RICOTTA GNUDI AL SUGO (RICOTTA DUMPLINGS IN FRESH …
From christinascucina.com
RICOTTA DUMPLINGS WITH RED PEPPER SAUCE RECIPE
From foodandwine.com
- make the red pepper sauce: In a saucepan combine the red pepper and tomato chunks with the 1 cup water. Bring to a boil over high heat, then reduce the heat to low, cover and boil gently for 8 minutes, strain the puree through a food mill. 2. Return the puree to the sauceapn and stir in the salt, pepper, and dissolved cornstarch. Bring to a boil, then add the butter and oil and emulsify with a hand blender for 10 seconds. Keep the sauce warm while you make the dumplings.
- make the dumplings: Bring 3 quarts of water to a simmer in a pot. Meanwhile, in a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process for 10 seconds. Transfer the dumpling batter to a bowl and mix in the chives.
- make the dumplings in two batches: working as quickly as possible drop the batter, about 1 tablespoon at a time, into the hot water. Let the dumplings cook at a low simmer (180° to 190°) for ten minutes; the dumplings will rise to the surface of the water as they cook. Remove the dumplings with a slotted spoon, drain well and arrange on a platter. Keep warm while you cook the remaining dumplings.
- Arrange the dumplings on a platter or individual plates. Spoon on the warm red pepper sauce and sprinkle with grated Parmesan.
RICOTTA DUMPLINGS IN TOMATO SAUCE | HARDCORE ITALIANS
From hardcoreitalians.blog
RICOTTA DUMPLINGS • THE CUTLERY CHRONICLES
From thecutlerychronicles.com
RICOTTA DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICOTTA DUMPLINGS RECIPE - CHATELAINE.COM
From chatelaine.com
RICOTTA DUMPLINGS - GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
RICOTTA DUMPLINGS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
RICOTTA DUMPLINGS / GNOCCHI DI RICOTTA | CIAO ITALIA
From ciaoitalia.com
“NAKED” SPINACH AND RICOTTA DUMPLINGS WITH BUTTER AND SAGE SAUCE
From lidiasitaly.com
SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE - LIDIA
From lidiasitaly.com
RICOTTA DUMPLINGS WITH BEST-EVER MUSHROOM SAUCE
From foodandspice.com
ITALIAN SPINACH RICOTTA DUMPLINGS - WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
CHEF IGNACIO MATTO'S RICOTTA DUMPLINGS - CHEF LETICIA
From chefleticia.com
RICOTTA DUMPLINGS! COMFORT FOOD FOR SLOW TIMES - THE PEASANT …
From thepeasantbonvivant.com
GNUDI TOSCANI - FLUFFY DUMPLINGS MADE WITH RICOTTA - ITALIAN FOOD …
From italianfoodfast.com
LEMONY BAKED RICOTTA DUMPLINGS WITH ASPARAGUS AND PEA PESTO
From thekitchn.com
BEST GNUDI RECIPE - HOW TO MAKE GNUDI - DELISH
From delish.com
RICOTTA DUMPLINGS - GLUTEN FREE RECIPES
From fooddiez.com
RICOTTA DUMPLINGS AND MAFALDE RECIPE | RACHAEL RAY
From rachaelray.com
PEA AND RICOTTA POTSTICKERS WITH HOMEMADE DUMPLING WRAPPERS
From bonappetit.com
CHICKEN AND RICOTTA DUMPLING SOUP - JOSIE + NINA
From josieandnina.com
RICOTTA DUMPLINGS WITH FRESH TOMATO SUGO (GNUDI AL SUGO FRESCO)
From silviascucina.net
RICOTTA DUMPLINGS FROM CHEF MACKENIZE PARVKA OF BRIDGETTE BAR
From calgaryguardian.com
ITALIAN DUMPLINGS: 3 EASY RICOTTA GNOCCHI RECIPES
From dobbernationloves.com
MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS) | RECIPETIN EATS
From recipetineats.com
RICOTTA DUMPLINGS - COOKING CIRCLE
From cookingcircle.com
5-INGREDIENT BEET RICOTTA DUMPLINGS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
CARROT RICOTTA DUMPLINGS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love