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Gallery Ricotta Dumplings Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 cups whole-milk ricotta 1/3 cup grated pecorino cheese, plus more for serving 1 large egg yolk 1 1/2 teaspoons grated lemon zest Coarse salt 1 cup plus 2 tablespoons all-purpose flour, plus more for work surface 3 tablespoons unsalted butter

Cook’s Notes Make ahead: Before pan-frying, place boiled, drained dumplings in 1 layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.

Gallery Ricotta Dumplings

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Ricotta Dumplings

Ricotta Dumplings

Ricotta Dumplings

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 cups whole-milk ricotta 1/3 cup grated pecorino cheese, plus more for serving 1 large egg yolk 1 1/2 teaspoons grated lemon zest Coarse salt 1 cup plus 2 tablespoons all-purpose flour, plus more for work surface 3 tablespoons unsalted butter

Directions

In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).

Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.

Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.

In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.

Cook’s Notes Make ahead: Before pan-frying, place boiled, drained dumplings in 1 layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.

Cook’s Notes

Make ahead: Before pan-frying, place boiled, drained dumplings in 1 layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.

Reviews (4)

 Add Rating & Review     22 Ratings   5 star values:        5    4 star values:        6    3 star values:        6    2 star values:        3    1 star values:        2

Reviews (4)

Add Rating & Review     22 Ratings   5 star values:        5    4 star values:        6    3 star values:        6    2 star values:        3    1 star values:        2

Add Rating & Review

22 Ratings 5 star values: 5 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 2

22 Ratings 5 star values: 5 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 2

22 Ratings 5 star values: 5 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 2

  • 5 star values: 5 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: Unrated       12/13/2013   All I can say is I love these, they were such a treat to make and eat. I served them with the pork milanese with arugula salad recipe, the three together are so perfect. The combination of the bitter greens alongside these creamy, lemony delights is just lovely!  

Martha Stewart Member     Rating: Unrated       01/05/2011   This is one of my favorite dishes! They are so easy and yummy. So simple you can even make them on a week night (I did). They get crunchy and we put pesto on them. You can use a little less butter than the recipe recommends. Enjoy!  

Martha Stewart Member     Rating: Unrated       12/20/2010   I have made these twice, and they are wonderful. I used Parmesan, because that is what I had, and I added a little sage when I pan-fried them. The lemon zest really makes this dish. It is a recipe that has gone in my box!  

Martha Stewart Member     Rating: Unrated       08/31/2010   We had these tonight and they were delish! They will be added to my cooking rotation.

    Martha Stewart Member

    Rating: Unrated 12/13/2013

All I can say is I love these, they were such a treat to make and eat. I served them with the pork milanese with arugula salad recipe, the three together are so perfect. The combination of the bitter greens alongside these creamy, lemony delights is just lovely!

Rating: Unrated

Rating: Unrated 01/05/2011

This is one of my favorite dishes! They are so easy and yummy. So simple you can even make them on a week night (I did). They get crunchy and we put pesto on them. You can use a little less butter than the recipe recommends. Enjoy!

Rating: Unrated 12/20/2010

I have made these twice, and they are wonderful. I used Parmesan, because that is what I had, and I added a little sage when I pan-fried them. The lemon zest really makes this dish. It is a recipe that has gone in my box!

Rating: Unrated 08/31/2010

We had these tonight and they were delish! They will be added to my cooking rotation.

All Reviews for Ricotta Dumplings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ricotta Dumplings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest