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.
- Author
- Marguerite Jodry
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Pasta
Ingredients
- 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
Directions
- 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.