Sunday, March 29, 2015

Quick Ricotta Dumplings with Garlic Tomato Sauce

Ever since I spied Mark Bittman's "easy recipe" for ricotta dumplings I knew I had to try it out with my family. We are cheese lovers to the hilt and anything with tomato sauce is a sure fire winner with the youngest of the family. Sure enough, these were simple, quick and delicious!

It's one of those dishes that you do not want to embellish in any way and using a very simple tomato sauce is the way to go. I used Marcella Hazan's famous butter, onion, tomatoes (throw it all in a pan, simmer for an hour and presto, gorgeous sauce!) And don't even think about adding extra grated cheese, that's gilding the lily in a most undelightful way!

Quick Ricotta Dumplings with Garlic Tomato Sauce (from Mark Bittman)
(serves 2-3)

1 1/2 cups grated hard cheese (parmesan, asiago, pecorino)
2 eggs
2 cups ricotta cheese
3/4 - 1 cup flour
1 1/2 cups tomato sauce (make your own)

Carefully whip ricotta cheese with eggs. Fold in flour a tablespoon at a time until the dough is sticky but still holds together. (you can test it by dropping a 1/2 teaspoon of dough into gently boiling water and if it holds together it's ready. If not, add a little more flour). Add salt and pepper to taste.

Drop tablespoon size dough into gently boiling water. They will sink to bottom and then rise in a about 30 seconds. Cook for about 2 minutes after they rise to the top. Your water will begin to be cloudy from some of the dumplings cooking off, but pay no mind. Continue cooking dumplings and keep warm in the oven in a bowl. Dress with simple tomato sauce and parsley.


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