Ricotta Cheese Dumplings

Marsha Gardner


Cheese dumplings can be served with your favorite pasta sauce, or just tossed in brown butter. My favorite is warmed in browned butter with 4-5 sprigs fresh thyme.


★★★★★ 1 vote



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1 lb
ricotta cheese
3 large
1 tsp
kosher salt or to taste
1/2 tsp
freshly ground black pepper
freshly grated nutmeg
parmesan cheese, optional

How to Make Ricotta Cheese Dumplings


  • 1Add all ingredients to a food processor and blend until very smooth. You should have a stiff, sticky batter. Refrigerate for one hour.
  • 2Bring a large pot of salted water to a boil. Have a large bowl of cold water nearby, and a skimmer or wire strainer to remove the cooked dumplings.
  • 3Using a small spoon, scoop out a rounded teaspoon of the batter. Use a second spoon to scrap it off into the boiling water. Do batches of 8-10 dumplings. When the water comes back to a boil, and the dumplings float, cook them for 3 minutes.
  • 4Remove to the dumplings to the bowl of cold water. Carefully drain and reserve until ready to serve. Reheat in the sauce of your choice, and serve topped with Parmesan cheese.

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About Ricotta Cheese Dumplings

Course/Dish: Pasta

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