These pretty much came about because we had ricotta and spinach that needed to be used, but they were good enough that I want to save the recipe so I can make them again. As you can tell from the photo, I didn’t exactly get the shaping down, but nobody seemd to mind.
For the dumplings:
16 oz. whole milk ricotta
1 cup grated parmesan and/or pecorino
salt and pepper to taste
3/4 cup flour, plus more for dusting
For the rest:
4 TB butter
2 TB olive oil
1 onion, finely chopped
3 cloves garlic, minced
5 oz. baby spinach
1 cup frozen peas
juice and zest of 1/2 lemon
pinch of nutmeg
salt and pepper
1. Mix the ricotta, cheeses, eggs, salt and pepper thoroughly in a large bowl. Add the flour and mix gently, just to combine (you don’t want to work it too hard, or you’ll end up with tough dumplings). Depending on how wet your ricotta is, you might need more flour, but it should be soft and sticky.
2. Flour a parchment-lined baking sheet. Spoon out a small spoonful of ricotta mixture, and shape gently into an ovoid (again, you want to avoid roughly handling it). The dumplings expand to almost twice their original size when you cook them, so keep that in mind. Keep making dumplings until you’ve used up all the ricotta mixture, placing them on the baking sheet. Dust them with some more flour and let rest for about 20 minutes.
3. Meanwhile, heat up a large pot of salted water for the dumplings.
4. In a sauté pan, heat up the butter and oil. Cook the onions until soft and golden, then add the garlic and cook for 30 seconds, or until fragrant.
5. Add the spinach to the pan and cook until wilted, then add the peas, and cook until hot. Add the lemon juice, season with salt, pepper, and nutmeg, stir, and turn off while you make the dumplings.
6. Drop the dumplings into gently boiling water one at a time (you may have to do more than one batch depending on how big your pot is). Cook until the dumplings float, then cook for 4-5 minutes more (I did a test one to check the time – you want it to be light and fluffy, not doughy).
7. Using a spider or slotted spoon, fish the dumplings out and add them to the pan with the spinach and peas. Turn the heat on to low, add the lemon zest and enough pasta water to make things saucy. Stir gently, heat through, and serve with more grated cheese if you like.