Looking for a dish that will give you the warm and fuzzies any day of the week? Try this comforting recipe for Ricotta Dumplings from Stillwater‘s Sarah Wade. The talented chef-owner shares the secrets to this menu mainstay so you can have her award-winning fare (she took home the champion trophy at the Food Network’s Chopped Gold Medal Games) right from the comfort of home.
- 2 cups ricotta
- 1 egg yolk
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup flour
- 5 vine ripened tomatoes
- 1 small yellow onion
- 1 clove peeled garlic
- 5 leaves basil
- 1/2 cup white wine
- Salt and pepper to taste
- In a pie tin or any other dish with sides, put all marinara ingredients. Cover with foil and put in a 375 degree oven for 45 min.
- Take the dish out of the oven and pour everything into a sauce pot.
- Mash up everything with a whisk and let simmer over a medium heat until dumplings are ready.
- Mix together all ingredients in a mixing bowl with a spatula until smooth. Add the flour stir until just combined.
- Scoop all mix onto a parchment paper covered cookie sheet with a small cookie/ice cream scoop, no bigger than 1.5”. If you don’t have a cookie scoop you can use two spoons and form into small “football” shapes.
- Let these rest until marinara is ready.
- Bring a large pot of salted water to a rolling boil. Cook dumplings in batches, about 7-8 at a time. Let them boil for 5-6 minutes, transfer directly into the marinara sauce.
- Top with more grated Parmesan cheese and serve.