RICOTTA DUMPLINGS WITH RED PEPPER SAUCE

RICOTTA DUMPLINGS WITH RED PEPPER SAUCE image

Categories Cheese Vegetable Dinner Casserole/Gratin

Number Of Ingredients 17

Ingredients

For the red pepper sauce:
1 small red pepper (6 ounces), seeded and cut into chunks
1 tomato (6 ounces), cut into chunks
1 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 1/2 tablespoons unsalted butter
1 tablespoon virgin olive oil
For the dumplings:
8 ounces ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 jumbo egg
1/4 cup freshly grated Parmesan cheese, plus more for sprinking at serving time
1/2 cup flour
2 tablespoons minced chives

Steps:

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 saucepan 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 (180Â° to 190Â°) 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. Make Ahead: To prepare the dumplings ahead, cool the red pepper sauce and refrigerate it. Cook the dumplings through step 4, then use a slotted spoon to transfer them from the pot to a bowl of ice water. When thoroughly cool, drain the dumplings and arrange them in one large or 6 individual gratin dishes. Cover and refrigerate until 30 minutes before serving time. Spoon some sauce over the dumplings, sprinkle on about 2 tablespoons of grated Parmesan cheese and bake in a preheated 400Â° oven for 25 mintues, or until hot and bubbly. Serve with additional warm sauce and grated cheese.