Ricotta Dumplings with Wild Mushrooms and Herbs
Created by Kchurchill5 on April 25, 2013
- Servings: 4-8
- Prep Time: 40m
- Cook Time: 15-20m
- Recipe #9241
Ingredients
- DUMPLINGS
- 1/2 cup ricotta cheese
- 2 large eggs, beaten
- 1 1/2 cups all purpose flour (extra flour will be needed to knead the dough)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Water, if needed
- SAUCE
- 2 1/2 cups wild mushrooms, sliced (a mix of your favorites)
- 2 shallots, thin sliced
- 2 ounces fresh goat cheese
- 1/4 to 1/3 cup vegetable broth
- 1/3 cup mixed fresh herbs, chopped (rosemary, parsley, mint, thyme, oregano, sage)
- 4 tablespoons butter (may need a bit more)
- Salt to taste
- Pepper to taste
- Options
- 2 to 3 cups baby spinach or arugula
- Garnish: scallions, fine chopped (white and green parts)
How to Make
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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.
How to Make
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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.
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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.
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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.
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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.
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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.
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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!