CookEat Recipe
Romagna-Style Ricotta Dumplings
Small unwrapped ricotta and Parmesan dumplings, without greens, dressed with meat jus and cheese.
Method
Steps
Step 1
Gather the ingredients: 150 g ricotta; 50 g plain flour, plus a little for dusting; 40 g grated Parmesan for the dough, plus about 20 g for serving; 1 whole egg and 1 egg yolk; About 150 ml ready-to-use meat jus; Salt to taste.
Step 2
Drain the ricotta well if watery. Mix it with the 50 g flour, 40 g Parmesan, whole egg, yolk and a little salt. Do not taste the raw dough.
Step 3
Turn onto a lightly floured board and form a cylinder. Cut into 14 or 15 equal pieces and shape each into a small rounded dumpling. These have no spinach or chard and no pasta wrapper.
Step 4
Bring unsalted water to a gentle boil. Cook the dumplings for the source starting time of 2–3 minutes, then check that the centre is cooked through to 74°C; continue gently until it is. Lift out and drain well.
Step 5
Heat the meat jus, then dress the dumplings with it and the extra Parmesan. They may instead accompany a slow-braised beef dish or fricandeau, using its hot sauce rather than the separate jus.
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