Basil Ricotta Cheese Dumplings with Creamy Peas & Bacon

By Chez_Alexander

In this dinner, ricotta dumplings are pan-fried until browned and served with creamy peas, bacon (or pancetta) and shaved Parmesan. Part-skim ricotta makes light and fluffy dumplings and adds protein to this elegant dish.

Ingredients

• 2 cups part-skim ricotta cheese
• 2 large egg yolks
• ½ cup all-purpose flour, plus more for dusting
• ½ cup chopped fresh basil, plus more for garnish
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• ⅓ cup chopped pancetta or bacon
• 2 cloves garlic, chopped
• 1 cup fresh or frozen peas
• ½ cup light cream
• Shaved Parmesan cheese & pea shoots for garnish

Preparation

Step 1

1. Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.

2. Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20 oblong dumplings, using about 1 heaping tablespoon for each. Place them on the floured pan.

3. Carefully drop the dumplings into the boiling water and cook until they begin to float, 2 to 3 minutes. Remove with a slotted spoon and transfer to the paper-towel-lined pan.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the dumplings and cook, turning once, until browned, about 5 minutes. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and dumplings.

5. Add pancetta (or bacon) and garlic to the skillet. Cook, stirring, until fragrant, about 1 minute. Add peas and cream. Cook, stirring occasionally, until thickened, about 2 minutes. Serve the dumplings with the sauce, garnished with Parmesan, pea shoots and more basil, if desired.

Tip: Use 2 spoons to form your dumplings into shapely ovals. Scoop a dollop of the ricotta mixture from one spoon onto the other, until you end up with a smooth football-shaped dumpling.

Makes 4 servings.