Ricotta dumplings

Ricotta dumplings

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

This delicious recipe comes courtesy of my very talented chef and partner in Pei Modern, Matt Germanchis. The delicate texture of the ricotta is well served here and doesn’t require too much garnish. This is an excellent base recipe, which can adapt to the vagaries of the season, so do vary it according to the produce at hand. Spring peas, young spinach, a sauce of fresh tomato and tarragon, tiny flowering zucchini, lemon thyme. I could go on.

Ingredients

Quantity Ingredient
900g fresh ricotta
3 egg yolks
fresh nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
185g plain flour
olive oil, for shallow-frying

Method

  1. Hang the ricotta in a piece of muslin for 3 hours to separate the curds from the whey. Discard the whey and put the ricotta curds in a large mixing bowl.
  2. Whisk the egg yolks with a good grating of nutmeg and the salt and pepper.
  3. Put the egg mixture in the bowl with the ricotta and stir to combine. Sift the flour over the ricotta mixture, then use your hands to knead briefly until you form a soft dough. If the mixture is still sticky, add a little more flour.
  4. Turn the dough out onto a lightly floured work surface and cut it into four equalsized pieces.
  5. Using your hands, gently roll each piece out to form a log about 2 cm in diameter. With a lightly floured knife, cut each log into 1.5 cm long pieces.
  6. To serve, bring a large saucepan of salted water to the boil. Add about eight dumplings per person and cook in simmering water for 2 minutes or until they float to the surface. Prepare your garnish separately and combine on the serving plate as the dumplings are a little delicate.
Tags:
best
kitchen
basics
mark
best
pei modern
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