Introduction:
Craving something comforting yet elegant? These Ricotta Dumplings with Butter-Braised Peas are the perfect dish to satisfy both cravings. The fluffy, pillowy ricotta dumplings are paired with sweet, buttery peas that add a fresh and vibrant note to the dish. Rich, indulgent, and surprisingly easy to prepare, this recipe is ideal for a cozy dinner or a sophisticated dinner party. It’s a celebration of fresh flavors and simple ingredients that come together beautifully in every bite.
Ingredients:
For the Ricotta Dumplings:
- 1 1/2 cups (375g) ricotta cheese (drained)
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or melted butter
- A pinch of nutmeg (optional)
For the Butter-Braised Peas:
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 2 cups fresh or frozen peas
- 1/2 cup vegetable broth (or chicken broth)
- Salt and pepper, to taste
- 1/4 cup fresh mint, chopped (optional, for garnish)
Instructions:
- Prepare the Dumplings:
- In a medium bowl, combine the ricotta cheese, flour, Parmesan cheese, egg, salt, pepper, and nutmeg (if using). Stir everything together until well combined. The dough should be soft but not sticky.
- Lightly flour a clean surface, and with your hands, roll the dough into small dumplings, about 1-inch in diameter. Set them aside on a floured tray or plate.
- Cook the Dumplings:
- Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water, a few at a time. When the dumplings float to the top (after about 2-3 minutes), let them cook for another 2-3 minutes to ensure they’re cooked through.
- Using a slotted spoon, remove the dumplings from the water and set them aside.
- Make the Butter-Braised Peas:
- While the dumplings are cooking, melt the butter in a large skillet over medium heat. Add the chopped shallot and sauté until it softens, about 2-3 minutes.
- Add the peas to the skillet and cook for another 2-3 minutes, until they are heated through.
- Pour in the vegetable broth, bring it to a simmer, and let the peas braise for about 5 minutes until the broth reduces and the peas are tender and coated in the buttery sauce. Season with salt and pepper to taste.
- Assemble the Dish:
- Gently stir the cooked ricotta dumplings into the butter-braised peas, ensuring that they are coated with the sauce. Let them cook together for a minute to meld the flavors.
- Remove from heat and garnish with freshly chopped mint, if desired.
- Serve:
- Serve the ricotta dumplings and butter-braised peas warm, drizzled with any remaining butter sauce from the pan. A little extra Parmesan on top is always a welcome touch!
Tips:
- Make it Ahead: You can prepare the ricotta dumplings ahead of time and freeze them. Just freeze them in a single layer on a baking sheet and transfer them to a freezer bag once frozen. When ready to cook, drop them directly into the boiling water without thawing.
- Variations: Try adding a handful of baby spinach or arugula to the butter-braised peas for added greens and a peppery kick.
- Gluten-Free: For a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour for the dumplings.