Ricotta Dumplings Recipe
pistachio pesto, romano beans, preserved tomatoes, parmesan
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Ingredients
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Dumplings
Pistachio Pesto
Beans and Tomatoes
Method
Prepare Dumplings
- 1
Mix Ricotta and Egg
In a large mixing bowl, combine the ricotta cheese and egg. Mix well until smooth.
- 2
Incorporate Flour and Salt
Gradually add the all-purpose flour and salt to the ricotta mixture. Stir until a dough forms.
- 3
Shape Dumplings
Using your hands, shape small portions of the dough into round dumplings, about 1 inch in diameter.
- 4
Cook Dumplings
Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Make Pistachio Pesto
- 5
Blend Ingredients
In a food processor, combine the pistachios, basil leaves, garlic, olive oil, Parmesan cheese, and lemon juice. Blend until smooth.
- 6
Season Pesto
Taste the pesto and add salt as needed to enhance the flavor. Set aside.
Cook Beans and Tomatoes
- 7
- 8
Add Preserved Tomatoes
Stir in the chopped preserved tomatoes, and season with salt and black pepper to taste. Cook for an additional 3-4 minutes, until heated through.
Serve
- 9
Plate the Dish
On a serving plate, arrange the cooked dumplings. Spoon the sautéed beans and tomatoes over the top, and drizzle with the pistachio pesto.
- 10
Garnish
Finish with an extra sprinkle of grated Parmesan cheese if desired. Serve immediately.