Ricotta dumplings
These dumplings are very soft and gentle, they go nicely with all kinds of purees and sauces. Because they are very soft, they need a gentle hand to cook them but in return they are a good ‘playground’ when trying mixtures of slightly different food textures.
Ingredients
- 30 g butter
- 1 egg
- 1 egg yolk
- 200 g ricotta
- 25 g plain flour (approximately)
- salt, pepper, ground nutmeg to taste
Method
- In a bowl beat the butter until fluffy (or use a hand mixer). Add egg and egg yolk, then ricotta and flour. Mix well, season. In a large saucepan, bring salted water to the boil. Use two wet teaspoons to form a test dumpling and glide it into the boiling water. Reduce heat and let simmer for 10 minutes. Remove the test dumpling from the water (if it fell apart, add a little more flour to the remaining mixture) and check for seasoning. If all is as wanted, bring water back to the boil. Form the remaining ricotta mixture into small dumplings and cook / simmer these as previously with the test dumpling.