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Ricotta Dumplings With Red Pepper Sauce
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1large red pepper, 12 ounces, seeded and cut into chunks
- 1large tomato, about 10 ounces, cut into chunks
- 1¼cups water
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 2tablespoons cornstarch dissolved in 2 tablespoons water
- 2tablespoons unsalted butter
- 2tablespoons virgin olive oil
- 3quarts water
- 12ounces ricotta cheese
- ¾teaspoon salt
- ½teaspoon freshly ground black pepper
- 2large eggs
- ⅓cup Parmesan cheese, plus additional for sprinkling on top
- ¾cup flour (4½ ounces)
- 2tablespoons minced chives
For the Sauce
For the Dumplings
Preparation
- Step 1
To make the sauce, place the red pepper chunks and tomato in a saucepan with 1¼ cups water. Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill.
- Step 2
Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch. Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds. Keep the sauce warm while making the dumplings.
- Step 3
For the dumplings, bring 3 quarts of water to a simmer in a pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds. Transfer the dumpling batter to a bowl, and mix in the chives.
- Step 4
Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water. Let the dumplings cook just below the boil, at a low simmer, for 10 minutes. (The dumplings will rise to the top of the water and float as they cook.)
- Step 5
After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings. When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.
Private Notes
Cooking Notes
This was delicious. You may wish to form your dumplings with wet hands, rather than spoons. I found no difference in consistency, but the dumplings looked tidier when formed into a smooth almond shape by hand. The dumplings were a little dense, and I’d love tips on making them lighter, but the sauce and overall flavor was lovely.
This really is a very simple to make sauce that is WOW! I don't have a food grinder so I used the food processor first then I cooked it down. I then strained it with a fine strainer! So good!! I couldn't make the dumplings. They came out too soft for me...so the 2nd time I made this recipe I used ready made potato gnocchi and it worked perfectly!? This is as keeper for me!
This was delicious. You may wish to form your dumplings with wet hands, rather than spoons. I found no difference in consistency, but the dumplings looked tidier when formed into a smooth almond shape by hand. The dumplings were a little dense, and I’d love tips on making them lighter, but the sauce and overall flavor was lovely.
I have made this a few times, especially nice for my vegetarian friends.
Love Jacques Pepin.
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