Ricotta Dumplings with Red Pepper Sauce
★★★☆☆
Ingredients
- Red Pepper Sauce:
- 1 small red pepper, seeded and cut into 1-inch chunks (6 ounces)
- 1 tomato, cut into 1-inch chunks (6 ounces)
- 1 cup water
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 1½ tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Dumplings:
- 8 ounces ricotta cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 jumbo egg
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup all-purpose flour
- 2 tablespoons minced chives
Instructions
- 1. Make the red pepper sauce: In a saucepan, combine the red pepper and tomato chunks with the 1 cup water. Bring to a boil over high heat, then reduce the heat to low. Cover and boil gently for 8 minutes; strain the puree through a food mill.
- 2. Return the puree to the saucepan and stir in the salt, pepper, and dissolved cornstarch. Bring to a boil, then add the butter and oil and emulsify with a hand blender for 10 seconds. Keep the sauce warm while you make the dumplings.
- 3. Make the dumplings: Bring 3 quarts of water to a simmer in a pot. Meanwhile, in a food processor, combine the ricotta, salt, pepper, egg, Parmesan, and flour and process for 10 seconds. Transfer the dumpling batter to a bowl and mix in the chives.
- 4. Cook the dumplings in two batches: Working as quickly as possible, drop the batter, about 1 tablespoon at a time, into the hot water. Let the dumplings cook at a low simmer (180°F to 190°F) for 10 minutes; the dumplings will rise to the surface of the water as they cook. Remove the dumplings with a slotted spoon, drain well, and arrange on a platter. Keep warm while you cook the remaining dumplings.
- 5. Arrange the dumplings on a platter or individual plates. Spoon on the warm red pepper sauce and sprinkle with grated Parmesan.
Originally appeared in Food & Wine June 1998. The dumplings should be cooked at a gentle simmer (180°F to 190°F) to prevent them from breaking apart. A food mill is recommended for the smoothest pepper sauce texture. Work quickly when forming the dumplings to maintain consistent size and cooking time.
Wine Pairing: Medium Red