Ricotta Dumplings With Red Pepper Sauce
Published May 30, 1995
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SAUCE
1 large red pepper, 12 ounces, seeded and cut into chunks
1 large tomato, about 10 ounces, cut into chunks
1 ¼ cups water
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons cornstarch dissolved in 2 tablespoons water
2 tablespoons unsalted butter
2 tablespoons virgin olive oil
FOR THE DUMPLINGS
3 quarts water
12 ounces ricotta cheese
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 large eggs
⅓ cup Parmesan cheese, plus additional for sprinkling on top
¾ cup flour (4 ½ ounces)
2 tablespoons minced chives
Nutritional analysis per serving
10 grams carbs; 35 milligrams cholesterol; 109 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 296 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, place the red pepper chunks and tomato in a saucepan with 1 ¼ cups water. Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill.
- Step 2
Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch. Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds. Keep the sauce warm while making the dumplings.
- Step 3
For the dumplings, bring 3 quarts of water to a simmer in a pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds. Transfer the dumpling batter to a bowl, and mix in the chives.
- Step 4
Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water. Let the dumplings cook just below the boil, at a low simmer, for 10 minutes. (The dumplings will rise to the top of the water and float as they cook.)
- Step 5
After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings. When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.
Private Notes
Comments
This was delicious. You may wish to form your dumplings with wet hands, rather than spoons. I found no difference in consistency, but the dumplings looked tidier when formed into a smooth almond shape by hand. The dumplings were a little dense, and I’d love tips on making them lighter, but the sauce and overall flavor was lovely.
I watched JP make this on tv years ago, and it’s in one of his cookbooks. I made this for probably the 20th time tonight. The sauce is so spectacular with such simple ingredients. The sauce is so delicious with fish as well. I just love it.
This was lovely. I don’t have a food mill so blended the sauce in the vitamix. Stirred the dumpling dough by hand, definitely doesn’t need a food processor. Used a small cookie scoop for forming (they were big, more like 2T each but can’t argue with the ease) served on a platter on top of a bed of sauce for a beautiful family style platter. The kids even liked it. Win!
dumplings were great, although could easily be mixed by hand, don't need food processor. Sauce not great - don't have food mill and red pepper wasn't soft enough to push through sieve. Dumpings good with pesto too.