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Ricotta Dumplings with Red Pepper Sauce
Category: Pasta
Serves: 4-6
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Ingredients:
For the sauce: 1 large red pepper, 12 oz., seeded & cut into chunks 1 large tomato, 10 oz., cut into chunks 1-1/4 c. water 1 t. salt 1/2 t. freshly ground black pepper 2 T. cornstarch dissolved in 2 T. water 2 T. unsalted butter 2 T. extra virgin olive oil For the dumplings: 3 quarts water 12 oz. ricotta cheese 3/4 t. salt 1/2 t. freshly ground black pepper 2 large eggs 1/3 c. Parmigiano cheese (+ extra for sprinkling on top) 3/4 c. flour 2 t. minced chives
Directions:
Place red pepper chunks and tomato in a saucepan with water. Bring to boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill. Return the puréed mixture to the saucepan and stir in salt, pepper and dissolved cornstarch. Bring to boil, add the butter and oil and emulsify with a hand blender for 15 seconds. Keep the sauce warm. Bring 3 quarts of water to a simmer in a large pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmigiano 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. Make the dumplings in 2 batches. Drop the batter, 1 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. After 10 minutes, lift the dumplings with a slotted spoon, drain well, and arrange on a platter. Keep warm while making the other dumplings. After second batch of dumplings is made, spoon on warm sauce and sprinkle with more Parmigiano. Can be broiled for a minute to melt cheese.