Basil Ricotta DumplingsLemons for Lulu
Basil Ricotta Dumplings
Soft ricotta dumplings are filling and delicious when simmered in a simple homemade marinara sauce!
This is comfort food at it's best!
- 1 ½ cups ricotta cheese
- ⅔ cups flour
- ½ teaspoon salt
- 1 tablespoon dried basil
- 2 egg yolks
- 1 egg
- ¼ cup grated parmesan cheese
- 1 28 oz can San Marzano diced tomatoes
- 1 14 oz can tomato sauce,
- 2 cloves garlic
- ¼ teaspoon salt
- 14 teaspoon pepper
- 1 teaspoon dried Italian seasoning.
In a bowl combine the ricotta cheese, flour, salt and basil. Stir in egg yolks and the whole egg. Stir in Parmesan cheese and mix until combined.
In a deep skillet, combine the diced tomatoes, tomato sauce, garlic, salt, pepper and seasoning and heat to a simmer. Cover.
Bring a stock pot of salted water to a boil and reduce heat to medium. Scoop a large tablespoon full of the dough and gently roll into a ball (dough will be sticky and soft, so these will not be perfect "balls") and drop into the hot water. Cook a few dumpling at a time for about 5 minutes or until firm. Be sure the water stays below a boil so that the dumplings do not fall apart. When dumplings have finished cooking, remove them with a slotted spoon and place in the marinara. Repeat with remaining dough. Repeat the process until all the dumplings have cooked. Serve the dumplings immediately.