Ricotta Dumplings

Ricotta Dumplings are not as light as potato dumplings but they make up for it because they are tastier. However, when making dumplings the same rules always apply they should be light fluffy and airy and ricotta dumplings should not be overworked. Home made ricotta is also fabulous it does not have the rather waterlogged content of commercial rocotta.

Ricotta Dumplings recipe

Ricotta dumplings Ingredients

For the dumplings

200g/7oz 00 flour, plus extra for dusting
225g/8oz ricotta
3 large free range egg yolks
50g/1 1/2 oz freshly grated parmesan,
A good pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper

For the sauce

6 tablespoons olive oil
3 garlic cloves, peeled and roughly crushed under your hand
1 chilli, sliced
2 x 400g/14oz cans tinned italian plum tomatoes,
A large handful of fresh basil leaves

Method

Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl and bring togey together until they form a soft, moist dough.

Place the dough onto a floured work surface and knead for five minutes. Roll the dough into a long, thin sausage shape, then cut into dumplings about 2cm/1in long.

Cook the dumplings for about three minutes in a large saucepan of salted boiling water. They are cooked when they rise to the surface.

The sauce

Heat the olive oil in a deep heavy frying pan and fry the garlic and chilli for one minute, then remove the pan from the heat and add the plum tomatoes and break up the tomatoes with a wooden spoon.
Return the pan to the heat, bring to the boil and simmer for five minutes.

Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves and masses of freshly grated parmesan.

Ricotta dumplings can be made wiht commercial ricotta but homemade ricotta is another dimension entirely.

Homemade Ricotta

Ricotta is traditionally made from the whey left over from the cheesemaking process, from the whey from buffalo mozzarella, sheep’s milk pecorino, fontini etc. Delicious fresh ricotta can also be made by using the freshest milk you can find. The beauty of home made ricotta is the fact it is like a farmer’s cheese and does not require rennet or any special cheese equipment

Ricotta tastes and smells like the milk it coems from so mix your milks, use a mixture of goat’s and cow’s if goats milk is too strong. The consistency of rocotta cheese is defined by the length of time you drain it for. For a creamy ricotta for dumplings just drain for a few minutes, for a drier ricotta drain for about twenty minutes.

Homemade ricotta for ricotta dumplings

Ingredients

1 quart whole goat’s milk
1/2 cup plain Greek yoghurt
1/4 cup heavy cream
2 teaspoons white wine vinegar
1 teaspoon sea salt

Method

In a large pan, bring the milk, yoghurt, heavy cream and salt to a boil, then add the acid, it can be lemon juice or vinegar. Simmer gently for two minutes until it curdles.

line a colander with cheesecloth, or an Irish linen teetowel if you have not got the cheesecloth. Drain the curds for five minutes.

An overview of Italian recipes can be found here Ricotta dumplings are the perfect example of italian comfort food, Italian mama’s cook with love and care.