Ricotta and Herb Dumplings
This recipe crafts delicate ricotta and herb dumplings, made with fresh spinach, mint, and basil, bound with parmesan and egg. These light dumplings are gently simmered and then tossed in a vibrant, homemade tomato sauce infused with onion, garlic, and thyme, offering a comforting and flavorful Italian-inspired meal.
Equipment
- 2 Mixing Bowls One for dumpling dough, one for sauce preparation.
- 1 Saucepan For preparing the tomato sauce.
- 1 Large Pot For boiling the ricotta dumplings.
- 1 Cutting Board and Chef's Knife For chopping herbs, spinach, onion, and garlic.
- 1 Slotted Spoon For transferring cooked dumplings.
Ingredients
Main
- 200 g firm ricotta
- 80 g baby spinach
- 1 small bunch of mint leaves picked
- 1 small bunch of basil leaves picked
- 25 g parmesan finely grated
- ½ tbsp extra virgin olive oil
- 3 tbsp plain flour
- 1 egg
- 2 tins of chopped plum tomatoes
- 1 small onion finely chopped
- 1 clove garlic finely chopped or grated
- 1 sprig of thyme
- sea salt and cracked black pepper
- vegetable oil for frying
- olive oil for frying
Instructions
- Prepare herbs and spinach: Finely chop mint, basil, and baby spinach. Squeeze any excess water from the baby spinach and ricotta to ensure a firm dough.
- Make dumpling dough: In a large mixing bowl, combine the drained ricotta, chopped herbs and spinach, finely grated parmesan, olive oil, plain flour, and egg. Season with sea salt and cracked black pepper, then mix gently until just combined.
- Form dumplings: Lightly flour your hands and roll the dough into small, bite-sized dumplings or quenelles. Set aside on a lightly floured tray.
- Prepare the tomato sauce base: In a saucepan, heat a blend of vegetable and olive oil over medium heat. Add the finely chopped onion and sauté until translucent and softened.
- Develop sauce flavor: Stir in the finely chopped garlic and the sprig of thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
- Simmer the sauce: Pour in the two tins of chopped plum tomatoes. Season generously with sea salt and cracked black pepper. Bring to a gentle simmer, then reduce heat and let cook for at least 15-20 minutes to allow flavors to meld, stirring occasionally. Remove the thyme sprig before serving.
- Boil water: While the sauce simmers, bring a large pot of generously salted water to a rolling boil.
- Cook dumplings: Carefully drop the formed dumplings into the boiling water, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and are cooked through.
- Combine and serve: Using a slotted spoon, transfer the cooked dumplings directly into the simmering tomato sauce. Toss gently to coat all the dumplings. Serve immediately, garnished with extra grated Parmesan and a drizzle of olive oil if desired.
Notes
1. Ricotta Quality: Ensure your ricotta is firm and well-drained. Excess moisture will make the dumpling dough too soft, requiring more flour and potentially leading to a dense texture. Press it in a colander lined with cheesecloth if necessary.2. Herb Freshness: Fresh mint and basil are crucial for the vibrant flavor of these dumplings. Avoid dried herbs here, as their flavor profile is significantly different.3. Gentle Hand: When mixing the dumpling dough, mix until just combined. Overmixing will develop the gluten in the flour, resulting in tough dumplings. Handle them gently when forming and cooking.4. Sauce Depth: Allow the tomato sauce to simmer slowly. This process concentrates the flavors, creating a richer, more cohesive sauce that beautifully complements the delicate dumplings. A pinch of sugar can balance the acidity if needed.