Rating: 4.5 stars
4 Ratings
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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.

Source: EatingWell Magazine, April 2019

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

5 dumplings and 1/4 cup sauce
449 calories; protein 23.5g; carbohydrates 25.6g; dietary fiber 2.1g; sugars 3.4g; fat 27.9g; saturated fat 12g; cholesterol 153.6mg; vitamin a iu 1675.2IU; vitamin c 7.7mg; folate 96.6mcg; calcium 404mg; iron 2.5mg; magnesium 40.7mg; potassium 351.8mg; sodium 429.9mg.

3 fat, 2 1/2 medium-fat protein, 1 starch, 1/2 high-fat protein

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