These not-quite-traditional dumplings made with ricotta and Parmesan cheese are creamy, filling, and just plain comfort food. Top them off with a batch of my
"best-ever mushrooms sauce" — which is always better than I remember — and you've got a delicious dinner that is an improvement on tradition, as far as I'm concerned! I really could eat the sauce just all on its own, but the dumplings are a serious update — dare I say improvement — on tradition. I have served this sauce with plenty of foods, including
scalloped potatoes,
black-eyed pea and quinoa croquettes and fresh pasta. It is one of my favorite staple sauces and a big hit with everyone who has tried it.
 Ricotta Dumplings with Best-Ever Mushroom Sauce |
Recipe by Lisa Turner
Published on July 12, 2009
Soft creamy ricotta and Parmesan cheese dumplings smothered in a tangy "best ever" mushroom sauce
Preparation: 15 minutes
Cooking time: 9 minutes
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Ingredients:
- 1 cup ricotta cheese
- 2 eggs, separated
- 2 tablespoons fresh grated Parmesan cheese
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
- 1/3 cup unbleached white flour
- 2/3 cup bread crumbs
- 1/3 cup + 2 tablespoons cornmeal
- fresh grated Parmesan cheese and chopped fresh chives for garnish
- 1 batch of best-ever mushroom sauce
Instructions:
To make the dumplings, beat together the ricotta, egg yolks and Parmesan 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 two 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, and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels. To complete the dish, place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with fresh cracked black pepper, fresh grated Parmesan cheese and chopped chives.
Makes 4 to 6 servings |
More mushroom dishes from Lisa's Vegetarian Kitchen:
Cheddar and Mushroom Shirred Eggs
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Scalloped Potatoes with Mushrooms and Coconut Milk
Wild Rice and Portobello Mushroom Soup
Hungarian Mushroom Soup
Oh definitely, this mushroom sauce sounds delicious. I don't think I can get any cremini mushrooms though and chives are hard to find but I would love to try it.
ReplyDeleteHi Ivy;
ReplyDeleteIf you can't get cremini mushrooms, substitute the white button ones, or any other variety you might enjoy. Parsley could be used instead of the chives too. This sauce is one of my favorite recipes, ever!
lol! whenever i get cremini/porcini mushrooms i think of you - and i just have bought myself a basket full today. so i am going to be giving this a try. i think soeren will love it!
ReplyDeleteYou are a sweetie Meeta. I am sure you will really enjoy the sauce.
ReplyDeleteHugs!
Goodness how I'm salivating. I love mushrooms and I love dumplings, but would never have thought to make them with cheese - I be they are sooooo good.
ReplyDeleteSounds great! All your recipes that I have tried have turned out so good...I can't wait to try this one, next. Peace, Stephanie
ReplyDeleteThanks Stephanie. Let me know how this recipe turns out for you!
ReplyDeleteThis mushroom sauce is well named ... it is indeed the best ever! And the ricotta dumplings are the perfect fit.
ReplyDeleteLisa, this is wonderful. I still have your mushroom pancakes in mind as well!
ReplyDeleteWhat a tasty mushrooms dish!
ReplyDeletemmm dumplings, ricotta, mushrooms - I feel like this is perfect autumn fare
ReplyDeleteBest ever? I'm obviously going to have to try these.
ReplyDeleteRicotta dumplings are definite comfort food. Your friend is so lucky to have you cooking for him!
Hi, just found your blog. I'm a fan of anything with mushrooms, and my chives are poking out of the ground here in the South, looking to be used, so thanks! (The first meal I ever cooked for/with my husband was a dish of ricotta-spinach dumplings. Dumplings are a good way to make someone want to marry you, I think!)
ReplyDeleteHi Jenny;
ReplyDeleteThanks for your comment. I bet spinach would be perfect in these dumplings. For sure, cooking comfort food is a good way to win a man's heart :)
mushroom sauce sounds delicious.
ReplyDeleteThe combination of ricotta dumplings and mushroom sauce sounds fabulous !
ReplyDeletewhat a lovely recipe! i just made dumplings similar to this (from a different recipe before i found this one) and i wasn't sure whether to use fresh bread crumbs or dry bread crumbs. i ended up using fresh and they turned out very nicely. any opinions on using fresh versus dry crumbs in the dumplings? does it affect texture or taste? is one lighter than the other?
ReplyDeleteThanks for your kind words Eric. Your question is a good one. I guess we just need to experiment to figure out what works best. I figure the fresh bread crumbs would be lighter.
ReplyDelete