Ricotta Dumplings in Mushroom Sauce

I had some leftover ricotta cheese that I decided to make muffins with. I did a quick google search for some ideas and stumbled across this recipe for ricotta dumplings with mushroom sauce. Mushroom fiend that I am, I hit the print button within seconds!

I did end up making the muffins, but I bought more ricotta cheese so I could make this recipe. Once again, I am left with some ricotta that I will have to find a use for. I suppose I must go searching for ricotta ideas, because I don't like to waste food and if I don't cook with what remains, I might have to spoon it from the tub into my mouth.

Surprisingly, I've never actually made my own dumplings before, but my first attempt was more than encouraging. Typically, I avoid overeating at all costs, but I must admit, I stuffed myself with one more mushroom covered dumpling than I needed. This recipe comes highly recommended from Lisa's Kitchen.

Ricotta Dumplings In Mushroom Sauce

Recipe by Lisa Turner Adapted from Epicurious Cuisine: Italian Published on February 26, 2008 Soft, ricotta cheese dumplings smothered in a rich, buttery mushroom sauce — simply divine Print this recipe Sauce: 6 tablespoons olive oil 4 cups white mushrooms, chopped or sliced juice from 1 lemon (3 tablespoons) 1/2 cup dry vermouth 4 tablespoons butter Dumplings: 1 cup ricotta cheese 2 eggs, separated 1 generous tablespoon fresh grated Parmesan Cheese 1/3 cup unbleached white flour sea salt to taste fresh ground black pepper to taste 2/3 cup bread crumbs 1/3 cup + 2 tablespoons yellow cornmeal Garnish: freshly grated Parmesan Cheese chopped fresh chives Instructions: Begin by making the sauce. Heat the oil in a large wok or skillet over medium-high heat. Add the mushrooms and lemon juice and sauté until the mushrooms are brown — about 6 to 8 minutes. Add the dry vermouth to the pan and boil for another 3 minutes, stirring frequently. Remove from heat and set aside. To make the dumplings, beat together the ricotta, egg yolks and Parmesan cheese in a large bowl. Add the flour and beat until smooth. Season with salt and pepper. In a medium bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the ricotta mixture in two additions. Next fold in the breadcrumbs and cornmeal. Fill a heavy skillet or large wok with enough water to reach a depth of 2 inches. Bring to a simmer over medium heat. Drop the ricotta batter by rounded tablespoons into the water. Cover and cook for 4 minutes. Turn the dumplings, cover again, and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels. To complete the dish, bring the mushroom sauce to a simmer. Add the butter, stirring until melted. Place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with fresh grated Parmesan and chives, and serve hot. Makes 12 dumplings or 3 to 4 servings