Basil-Ricotta Cheese Dumplings with Creamy Peas & Bacon
Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.Advertisement
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.
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.
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.
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.
3 fat, 2 1/2 medium-fat protein, 1 starch, 1/2 high-fat protein