Ricotta Dumplings with Asparagus
Spring is in the air and nothing tastes better than the first few springtime meals. Light, bright, lemony, and packed with greens. Celebrate the season. These dumplings can be formed 1 month ahead. Freeze on a baking sheet, then transfer to resealable plastic bag once frozen. Cook from frozen about 6 minutes.
How to make Ricotta Dumplings
2 cups ricotta
1 cup finely grated Parmesan, plus more (for serving)
1 large egg
1 egg yolk
2¼ teaspoons salt
¼ cup all-purpose flour
Asparagus and Assembly
8 ounces asparagus, cut into 1-inch pieces
2 cups chicken stock
1 clove crushed garlic
3 tablespoons unsalted butter
2 tablespoons chopped chives
2 teaspoons fresh lemon juice
salt to taste
Olive oil (for drizzling)
Press excess liquid from the ricotta through a cheesecloth or thin clean dishtowel and set inside a large bowl. Chill for at least 4 hours. The ricotta should be dry and crumbly. Measure out 1½ cups.
In a food processor pulse ricotta, Parmesan, egg, egg yolk, and salt just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
Dust a parchment-lined baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter. If you scrape the spoon against side of bowl at a 45° angle it will smooth the batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Bring chicken stock to a simmer in a large skillet over medium heat.
Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl and reserve pot with water to be used next.
Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
Transfer dumplings to pan; add butter and garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.
Do Ahead: Dumplings can be formed 1 month ahead. Freeze on baking sheet, then transfer to resealable plastic bag once frozen. Cook from frozen about 6 minutes.
Original Recipe adapted from https://www.bonappetit.com/recipes/slideshow/spring-recipes