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.
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Adi Ahmad
a42@yahoo.comI would love to try this recipe, but I don't have a food processor. Is there another way to make the dumplings?
Sanaullah Zain
sanaullahzain60@hotmail.comThis dish is perfect for a summer meal. It's light and refreshing.
Lindo Ntuli
n-l@aol.comI'm not a vegetarian, but I really enjoyed this dish. The dumplings were especially good.
tuihn Khan
khantuihn11@aol.comThis is a great recipe for a special occasion. It's elegant and delicious.
Alfheidur Davidsdottir
alfheidurd@yahoo.comOverall, I really enjoyed this dish. It was easy to make and it tasted delicious. I would definitely recommend it to others.
Amelia falbe
falbe88@hotmail.comThis dish was a little bit too salty for my taste. I think I would use less salt next time.
Faizan Lodhi
l-f38@hotmail.comI'm not sure what I did wrong, but my dumplings turned out really dense. I think I might have overmixed the batter.
Novalee Hubble
n.hubble@hotmail.comI didn't have any asparagus, so I used green beans instead. They worked just as well.
Owusu Humble
h-owusu40@gmail.comThe dumplings were a little bit too dry for my taste. I think I would add more milk to the batter next time.
EEE SSS
sss-eee@aol.comThis recipe is a bit too complicated for me. I prefer dishes that are simpler to make.
Khawish Khan
khank@hotmail.frI'm not a huge fan of ricotta cheese, but I really enjoyed these dumplings. They were light and fluffy, and the peas and asparagus were a great addition.
Isratjahan Isratjahan
iisratjahan54@yahoo.comI made this dish for my family and they all loved it. The dumplings were especially popular with my kids.
Fogrampercot
fogrampercot@gmail.comThis is a great recipe for a light and healthy meal. The dumplings were surprisingly filling, and the peas and asparagus added a nice pop of color and flavor.
Moses Benard
bm25@hotmail.co.ukI loved the combination of flavors in this dish. The ricotta dumplings were savory and cheesy, while the peas and asparagus were sweet and fresh.
Andrew Marz
marz_andrew13@gmail.comI followed the recipe exactly and the dumplings turned out great. They were a little bit time-consuming to make, but they were worth the effort.
Nemika Joshi
nemika95@aol.comThese ricotta dumplings were a hit! They were so light and fluffy, and the peas and asparagus were perfectly cooked. I will definitely be making this dish again.