• David Hall

Ricotta Dumplings

These little dumplings are so easy to make and a real treat as an alternative to pasta. This is the kind of food that makes Italy great; simple ingredients combined to perfection with no frills or pretention.

Serve with a quick tomato sauce: heat up a little olive oil in a pan, add a clove of sliced garlic and a pinch of dried chilli. Tip in a tin of tomatoes and a tablespoon of Balsamic vinegar. Cook for 5 minutes and taste for seasoning.


Serve with chives, chive flowers and plenty of Parmesan cheese. Great to make with your children too, give them a go.


Ingredients - Feeds 3 as a light lunch

200g Ricotta cheese

3 egg yolks

A grating of nutmeg

30g Parmesan cheese

Salt and pepper

200g plain flour


1 - In a bowl, mash together the Ricotta cheese and egg yolks then stir in the nutmeg, Parmesan and seasoning.

2 - Pour in the flour then form a dough using your hands.

3 - On a floured bench, roll out into a sausage shape (you may need to do it in portions). Cut off 1 inch dumplings and set aside.

4 - Bring a pan of water to the boil and add the dumplings. Once they float to the surface, they are ready to drain and eat with the sauce.

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