Best Ricotta Dumplings With Asparagus And Green Garlic Recipes

RICOTTA DUMPLINGS

Ricotta Dumplings image

These are like sweet little gnocchi wading in a deep purple pool. Aside from being fun to make, the cheese and lemony-mint dumplings play off the sweet, warmly spiced compote and combine into a lighthearted dessert adored by young and old alike. I always like to hide a serving or two away to save for breakfast in the morning.

Yield serves 4

Number Of Ingredients 15

Ingredients

1 3/4 cups whole-milk ricotta, drained (see Notes)
1 large egg
1 large egg yolk
1/4 cup finely chopped fresh mint
1 teaspoon grated lemon zest
Grate of fresh nutmeg
1/3 cup unbleached all-purpose flour, plus more for dusting
Salt
2 pints blueberries
1/2 cup sugar
1 tablespoon unsalted butter
1 teaspoon grated lemon zest
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/8 teaspoon ground cloves
Grate of fresh nutmeg

Steps:

In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg. Add the flour and stir with the fork until a dough is formed.
Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap. Refrigerate for 2 hours or up to 6 hours.
Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly. Set aside to cool slightly. Remove the cinnamon stick.
When ready to cook the dumplings, bring a large pot of salted water to a boil. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a clean dish towel to drain.
Serve the dumplings in a pool of warm blueberry compote.
Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
Use a linen dish towel that won't get strings or lint on the dumplings.
This compote is also awfully good made with stone fruits.

RICOTTA DUMPLINGS WITH BUTTERED PEAS AND ASPARAGUS

Ricotta Dumplings With Buttered Peas and Asparagus image

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

Ingredients

2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
3/4 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
1/4 cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving

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.