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.

Hilary Meyer
Source: EatingWell Magazine, April 2019


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.

  • 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.

Nutrition Facts

449.4 calories; protein 23.5g 47% DV; carbohydrates 25.6g 8% DV; exchange other carbs 1.5; dietary fiber 2.1g 8% DV; sugars 3.4g; fat 27.9g 43% DV; saturated fat 12g 60% DV; cholesterol 153.6mg 51% DV; vitamin a iu 1675.2IU 34% DV; vitamin c 7.7mg 13% DV; folate 96.6mcg 24% DV; calcium 404mg 40% DV; iron 2.5mg 14% DV; magnesium 40.7mg 15% DV; potassium 351.8mg 10% DV; sodium 429.9mg 17% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More