Name: Spring Ricotta Dumplings
Cook time: 7200 s
Total time: 7200 s
Yield: 15-20 dumplings
Ingredients: For the ricotta dumplings; 450 gr whole milk ricotta; 50 gr AP flour; 50 gr Parmigiano Reggiano (grated); 10 gr salt; 1 pasture raised egg; 1 pasture raised egg yolk; For the sauce; A handfuls of Sorrel leaves; 50 gr fresh peas; 50 gr butter; 50 gr water; For the basil oil; 300 gr extra virgin olive oil; 150 gr fresh basil; 5 gr salt; Iced water; For plating; 5 ricotta dumplings; Sorrel pea butter sauce; Basil oil; Yogurt stone/Ricotta salata; 2 whole organic milk; 1 lemon; 10 gr salt

BenGingi

Spring is the season of fresh greens and light, delicate dishes. This recipe for ricotta dumplings with a pea, sorrel, butter sauce perfectly captures the flavors of the season, combining the creaminess of ricotta with the fresh, tangy taste of sorrel and sweet, tender peas. The dish is easy to make and can be served as a main course or a side dish, making it a versatile addition to any spring menu. You can either make the ricotta from scratch (recipe is attached here below) or use a store bought. Either way- give this recipe a try and enjoy the flavors of the season in every bite!

Spring Ricotta Dumplings

Starting by making the basil oil- blench the basil for 30 sec.

Transfer to iced water to stop the cooking. Leave in the iced water for 2-3 min.

Drain and squeeze any access of liquid from the leaves.

In a food processor/blender, combine the blenched basil, olive oil and salt. Blend until homogenous.

Pass through a fine sieve a couple of times. Store in a closed bottle, better to keep in the fridge.

Moving to the dumplings- in a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 min.

In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.

Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball. Set aside.

Boil water in a pot for the dumplings while preparing the sauce on a separate pan.

Set on medium heat, add to a pan the water and butter. Let the butter melt and emulsify with the water, mixing with a spatula constantly.

At this point the sauce is ready, if you see the butter separate from the water, add a sip of water.

Boil the ricotta balls until they float to the top.

Plate- add the sauce to the bowl, add the ricotta balls on top, grate some yogurt stone on top, and drizzle basil oil on top.

Pour all the milk into a pot. Stir in the salt.

Bring to a simmer (194F or 90C) over medium heat, stirring occasionally.

Once it gets to simmer- add the lemon juice and turn off the heat.

Mix a few seconds with a whisk and cover with a lid.

After 10 minutes, break the curd that has formed.

Place a bowl and a sieve on top. Cover the sieve with cheesecloth.

Pour the mixture into the cheesecloth and allow it to drain into the bowl at room temperature.

The longer you let the mixture drain, the thicker the ricotta will get.

After the mixture is drained, you can enjoy it immediately with a spoon; you can fill up some fresh pasta or let it sit overnight to form a cheese form. I love to put it in a tiny cheese mold to let it sit overnight in the fridge.

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