Ricotta Dumplings with Vodka Marinara Sauce

Ricotta Dumplings with Vodka Marinara Sauce

My bon appetit magazine arrived via the postal service showing a beautiful bowl of pasta on the cover.  I threw it into my bag when we flew to Vegas to check it out on our trip.  The magazine has so many dog ears its not funny, but this recipe was #1 on my must try list.  The dumplings are so simple to make, I wasn’t sure I was doing it right, but sure enough yep you mix the cheeses, eggs, spices and flour together roll it into balls and then boil it.  It just didn’t seem like it was going to work, but it did.  And DAMN they were good.  I used a vodka marinara instead of a Pomodoro Sauce which bon appetit called for.

Ricotta Dumplings with Vodka Marinara

Serve this with a mixed green salad and a side of green beans with a bottle of wine and you have an incredible beautiful, delicious meal.

Ricotta Dumplings--

Ricotta Dumplings

5.0 from 1 reviews
Ricotta Dumplings with Vodka Marinara Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pasta
Serves: 3-4
Ingredients
  • 1 16 ounce container of Ricotta cheese
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt, + more for water
  • ½ cup finely grated Parmesan cheese, + more for topping
  • ½ cup all-purpose flour, + more for hands and dusting baking sheet
  • 1 bottle Vodka Marinara Sauce (I used San Marzano)
  • 1 tablespoon chopped fresh parsley
Instructions
  1. In a large bowl combine cheeses, salt & pepper, ½ cup of flour and beaten egg and egg yolk. Stir to blend.
  2. Line a baking sheet with parchment paper and dust with flour.
  3. Dust your hands and pinch dough into roll into 2" balls (estimated)
  4. Lay balls on flour dusted baking sheet. Dust balls and roll so that they do not stick to parchment.
  5. Bring a large pot of water to boil, add a huge pinch of kosher salt and add balls in batches. (I cooked about 12 a batch)
  6. Balls will rise to top, but continue cooking for a total of 5-6 minutes.
  7. Remove with slotted spoon to serving bowl that is filled with sauce.
  8. Toss to coat and serve with a sprinkling of Parmesan cheese and parsley
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Comments

  1. Kalani says

    This looks absolutely DELISH! Wonderful post! One question, in your directions, the addition of flour is missing (just the dusting), is it added with the cheeses etc in first step? Merci!

    • Amy Stafford says

      Kalani,
      You dust your hands and the baking sheet with the extra flour after you roll your dumplings. Hope that helps. Enjoy!
      xo Amy

      • Kalani says

        Hi Amy, sorry I must not be explaining myself correctly! I meant when does the 1/2 cup of flour get added to the recipe as it is not included in your directions (it only says when to use the extra flour) Thanks!

        • Amy Stafford says

          Oh my Kalani, you are right the flour was omitted. Thank you for catching that! You add 1/2 cup flour in with the cheeses and eggs to blend. I’m not blonde, but I obviously had one. Sorry about that. Enjoy!

          • Kalani says

            Happens all the time, I thought I was completely missing something in reading (or simply losing my mind!) Will make tomorrow night, looking forward to it! Best wishes xo

  2. Sophie says

    Hi … I tried this recipe today…. my Dumplings fell apart in the water.
    The directions do not say to add flour to Cheese mixture … is this an error?
    They look so good … disappointed to waste all of that great cheese!!

    • Amy Stafford says

      Sophie,
      I am so sorry,you are right I have the flour in the ingredient list, but when I typed it out it was omitted. It was brought to my attention earlier and I had fixed it, so you must have the earlier version. I wish I could send you some new cheese…. they are quite delicious and easy to make, I hope you will try again. My apologies, Amy

  3. Amy says

    Mmm, we love these for meatless Monday! Just wanted to share a variation – last time my husband mentioned that boiling the dumplings till they rise in the water reminded him of perogies, and suggested we try pan frying them in a bit of oil (just enough to cover the bottom of the pan). I tried it and they turned out great! Was able to get them golden brown. They were also a bit sturdier. Serving with green beans works perfect. Thanks for the great recipe!

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