Ricotta Dumplings with Wild Mushrooms and Herbs Recipe

"These are so easy and delicious to make. They make a really nice meatless meal; or, a great side dish. The dough, I actually prefer to make the day ahead if possible, but not necessary. Boiled, and simply tossed with a mushroom and herb sauce. Serve with a salad of micro greens and fresh tomatoes for a delicious, light; and, healthy dinner. If you prefer something a bit heartier ... try adding a couple of cups of baby spinach or arugula to the sauce right at the end. This recipe I adapted from a recipe a friend sent me. Prep time includes 30 minutes of rest time for the dough ... but remember, it can be made a day ahead."

Step by Step Method

Step 1

Dumpling Dough ... Add the ricotta, eggs, flour, salt, and pepper to a bowl and mix to combine; then, slowly add a little water until the dough is pliable. The dough will be sticky. Lightly dust a piece of parchment paper with flour, and add the dough. Then, lightly dust the top of the dough with a bit more flour, and roll up in the parchment paper. Refrigerate about 30 minutes, just to firm up the dough and make it easier to work with. I actually like to make this a day ahead, but it is NOT necessary. If I plan to refrigerate over 30 minutes; I will place the dough wrapped in the parchment paper in a ziploc bag; or, wrap with plastic wrap to prevent it drying out.

Step 2

Sauce ... Add 2-3 tablespoons of butter to a small saute pan and bring to medium heat; then, add the shallots, mushrooms, and cook 2-3 minutes. Then, reduce the heat to medium low, add the broth, a pinch of both salt and pepper (you can add more later), and saute slowly until the mushrooms are tender, about 5 minutes. Add the remaining butter, and continue to cook on low heat as you prepare the dumplings.

Step 3

Dumplings ... Add the chilled dough to your cutting board or counter which has a light dusting of flour. Then, pat or roll the dough out to about 1/2" thick, I just use my hands. Cut the dumplings into 1 1/2" squares. They do NOT have to be perfect - this is quick, easy, and rustic dish.

Step 4

Bring a large pot of water, generously salted, up to a light boil; add the dumplings, and cook approximately 3-5 minutes until they float. Once they float ... they are done.

Step 5

Finish ... Remove the dumplings with a slotted spoon, and add to the mushroom sauce. Add the fresh herbs and stir to combine. Remember, use the combination of herbs you like; I use rosemary, thyme, basil, and parsley - and, use what is in season. Finish by adding the goat cheese, and season with salt and pepper as needed. Remove from the heat, and stir until everything is combined.

Step 6

Options ... If you want something a bit heartier - add the spinach or arugula right before you remove the sauce from the heat. The heat of the sauce with wilt the greens.

Step 7

Serve ... Plate family style, and don't forget to garnish with the scallions. This can be served as a side dish, or as a main dish. I prefer this as a main dish along side a salad of mixed micro greens for a great light dinner. Yes, this is a butter sauce; but, it serves 4-8 people - just keep that in mind. It is rich, but delicious. ENJOY!