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Ricotta Dumplings with Sage Butter

Ricotta Dumplings with Sage Butter

Serves pea 2 Clock icon 15 minutes (plus straining and chilling time)
These little clouds of deliciousness are very easy to make, just allow time for straining the ricotta and for chilling before cooking.

6 Farmdrop products in this recipe

£ 17 .00
6 items.

Here's how you do it

  1. A few hours before you want to make the dumplings, tightly wrap the ricotta in a clean cloth and tie to hang above a bowl so that any excess moisture can drip off.
  2. Whizz the polenta up in a food processor, to make a finer grain.
  3. Mix together the ricotta, egg yolk, parmesan, nutmeg, polenta, salt and pepper in a bowl. Taste and adjust the seasoning if you prefer.
  4. Dust a clean surface with the extra polenta and divide the ricotta mix into balls weighing about 30g each. Roll them lightly in the polenta then put on a plate and chill in the fridge for 30 minutes.
  5. Put a pan of salted water on to a gentle boil, then carefully drop the dumplings into the water. Once they have risen to the surface, give them an extra minute then remove them carefully with a slotted spoon.
  6. Melt the butter in a frying pan, once it is foaming add the sage leaves and cook until crispy.
  7. Divide the dumplings between bowls and pour over the sage butter, placing the leaves on top.

Ingredients

  • 200g ricotta
  • 1/2 egg yolk
  • 20g parmesan
  • pinch of nutmeg
  • 5g polenta (plus extra for dusting on the surface)
  • salt & pepper

Sage Butter

  • 40g butter
  • 10 sage leaves

Suitable for

  • Vegetarians
  • Gluten free