Basil-Ricotta Cheese Dumplings with Creamy Peas & Bacon

Basil-Ricotta Cheese Dumplings with Creamy Peas & Bacon

3 Reviews
From: EatingWell Magazine, April 2019

In this dinner, ricotta dumplings are pan-fried until browned and served with creamy peas, bacon (or pancetta) and shaved Parmesan. Part-skim ricotta makes light and fluffy dumplings and adds protein to this elegant dish. For an easy mess-free way to shape the dumplings, see our tip on how to make quenelles.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups part-skim ricotta cheese
  • 2 large egg yolks
  • ½ cup all-purpose flour, plus more for dusting
  • ½ cup chopped fresh basil, plus more for garnish
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • ⅓ cup chopped pancetta or bacon
  • 2 cloves garlic, chopped
  • 1 cup fresh or frozen peas
  • ½ cup light cream
  • Shaved Parmesan cheese & pea shoots for garnish


  • Prep

  • Ready In

  1. Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.
  2. Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20 oblong dumplings, or quenelles (see Tip), using about 1 heaping tablespoon for each. Place them on the floured pan.
  3. Carefully drop the dumplings into the boiling water and cook until they begin to float, 2 to 3 minutes. Remove with a slotted spoon and transfer to the paper-towel-lined pan.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the dumplings and cook, turning once, until browned, about 5 minutes. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and dumplings.
  5. Add pancetta (or bacon) and garlic to the skillet. Cook, stirring, until fragrant, about 1 minute. Add peas and cream. Cook, stirring occasionally, until thickened, about 2 minutes. Serve the dumplings with the sauce, garnished with Parmesan, pea shoots and more basil, if desired.
  • Tip: Use 2 spoons to form your dumplings into shapely ovals, aka quenelles. Scoop a dollop of the ricotta mixture from one spoon onto the other, until you end up with a smooth football-shaped dumpling.

Nutrition information

  • Serving size: 5 dumplings and ¼ cup sauce
  • Per serving: 449 calories; 28 g fat(12 g sat); 2 g fiber; 26 g carbohydrates; 23 g protein; 97 mcg folate; 154 mg cholesterol; 3 g sugars; 0 g added sugars; 1,675 IU vitamin A; 8 mg vitamin C; 404 mg calcium; 2 mg iron; 430 mg sodium; 352 mg potassium
  • Nutrition Bonus: Calcium (40% daily value), Vitamin A (34% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 2½ medium-fat protein, 1 starch, ½ high-fat protein

Reviews 3

May 28, 2019
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By: popsmagops
No matter how hard I try, the dumplings always come out mushy. The texture looks good going into the lightly boiling water but after two different attempts, I just can’t get it to work.
May 10, 2019
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By: Monica
Delicious! My family loved it! Instead of cream I used almond beverage and thickened it with a bit of flour. I am definetly going to make it again.
April 10, 2019
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By: Maria
Absolutely out of this world! This is a wonderful recipe that looks so beautiful and tastes even better. The dumplings were light and delicious. I served this as a side dish but it certainly would make a lovely brunch or lunch entree. Can't wait to make it again!
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