Ricotta Dumplings with Vodka Marinara Sauce
Ricotta Dumplings with Vodka Marinara Sauce takes around 26 minutes from beginning to end. This recipe serves 3. One serving contains 451 calories, 28g of protein, and 27g of fat. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by A Healthy Life for Me. It works well as a main course. A mixture of marinara sauce, flour, egg yolk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 105 people were impressed by this recipe. Overall, this recipe earns a pretty good spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Ricotta Dumplings with Mixed Berry Sauce, Gluten-Free Malfatti (Spinach and Ricotta Dumplings) with Simple Tomato Sauce (Gluten Free, Vegetarian), and Easy Ricottan Eggplant Mozzarella Marinara Bake.
Servings: 3
Preparation duration: 8 minutes
Cooking duration: 18 minutes
Ingredients:
½ teaspoon black pepper
1 large egg, beaten
1 large egg yolk, beaten
½ cup all-purpose flour, + more for hands and dusting baking sheet
1 tablespoon chopped fresh parsley
½ teaspoon kosher salt, + more for water
1 bottle Vodka Marinara Sauce (I used San Marzano)
½ cup finely grated Parmesan cheese, + more for topping
1 16 ounce container of Ricotta cheese
Equipment:
baking paper
baking sheet
bowl
pot
slotted spoon
Cooking instruction summary:
In a large bowl combine cheeses, salt & pepper, ½ cup of flour and beaten egg and egg yolk. Stir to blend.Line a baking sheet with parchment paper and dust with flour.Dust your hands and pinch dough into roll into 2" balls (estimated)Lay balls on flour dusted baking sheet. Dust balls and roll so that they do not stick to parchment.Bring a large pot of water to boil, add a huge pinch of kosher salt and add balls in batches. (I cooked about 12 a batch)Balls will rise to top, but continue cooking for a total of 5-6 minutes.Remove with slotted spoon to serving bowl that is filled with sauce.Toss to coat and serve with a sprinkling of Parmesan cheese and parsley
Step by step:
1. In a large bowl combine cheeses, salt & pepper, ½ cup of flour and beaten egg and egg yolk. Stir to blend.Line a baking sheet with parchment paper and dust with flour.Dust your hands and pinch dough into roll into 2" balls (estimated)Lay balls on flour dusted baking sheet. Dust balls and roll so that they do not stick to parchment.Bring a large pot of water to boil, add a huge pinch of kosher salt and add balls in batches. (I cooked about 12 a batch)Balls will rise to top, but continue cooking for a total of 5-6 minutes.
2. Remove with slotted spoon to serving bowl that is filled with sauce.Toss to coat and serve with a sprinkling of Parmesan cheese and parsley
Nutrition Information:
covered percent of daily need
