Once the dumplings were ready, I spooned them into a puddle of tomato butter sauce, scattered some fresh basil leaves and parmesan cheese on top, and gave the whole thing a nice grinding of black pepper. You are going to want to use a soup spoon for this one to get every last morsel of dumpling and drop of sauce – it’s that dang good.
And I’ll keep you posted on the potato crop. Send good potato crop karma my way.
Serves: 4 servings
- 2 cups ricotta cheese
- 2 eggs, beaten
- Salt and fresh ground pepper
- ½ cup grated parmesan cheese
- 1 cup flour
- 3-4 cups of your favorite tomato sauce
- Basil leaves for garnish
- 1. Stir together ricotta, eggs and parmesan. Season with a ½ teaspoon or so of fresh ground pepper and a teaspoon of salt. Gently stir in the flour until you have a soft dough - it will be sticky, so don't worry about that!
- 2. Bring a large pot of water to a boil and salt it generously. Gently drop tablespoons of the dough into the water. Boil for five minutes and scoop out with a slotted spoon.
- 3. Serve in soup bowls with your favorite tomato sauce, garnished with fresh basil leaves and extra parmesan and pepper.