Ricotta Dumplings with Best-Ever Mushroom Sauce

These not-quite-traditional dumplings made with ricotta and Parmesan cheese are creamy, filling, and just plain comfort food. Top them off with a batch of my "best-ever mushrooms sauce" — which is always better than I remember — and you've got a delicious dinner that is an improvement on tradition, as far as I'm concerned! I really could eat the sauce just all on its own, but the dumplings are a serious update — dare I say improvement — on tradition. I have served this sauce with plenty of foods, including scalloped potatoes, black-eyed pea and quinoa croquettes and fresh pasta. It is one of my favorite staple sauces and a big hit with everyone who has tried it.

Ricotta Dumplings with Best-Ever Mushroom Sauce

Recipe by Lisa Turner Published on July 12, 2009 Soft creamy ricotta and Parmesan cheese dumplings smothered in a tangy "best ever" mushroom sauce Preparation: 15 minutes Cooking time: 9 minutes Print this recipe Ingredients: 1 cup ricotta cheese 2 eggs, separated 2 tablespoons fresh grated Parmesan cheese 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1/3 cup unbleached white flour 2/3 cup bread crumbs 1/3 cup + 2 tablespoons cornmeal fresh grated Parmesan cheese and chopped fresh chives for garnish 1 batch of best-ever mushroom sauce Instructions: To make the dumplings, beat together the ricotta, egg yolks and Parmesan in a large bowl. Add the flour and beat until smooth. Season with salt and pepper. In a medium bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the ricotta mixture in two additions. Next fold in the breadcrumbs and cornmeal. Fill a heavy skillet or large wok with enough water to reach a depth of two inches. Bring to a simmer over medium heat. Drop the ricotta batter by rounded tablespoons into the water. Cover and cook for 4 minutes. Turn the dumplings, cover, and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels. To complete the dish, place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with fresh cracked black pepper, fresh grated Parmesan cheese and chopped chives. Makes 4 to 6 servings

More mushroom dishes from Lisa's Vegetarian Kitchen:
Cheddar and Mushroom Shirred Eggs
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Scalloped Potatoes with Mushrooms and Coconut Milk
Wild Rice and Portobello Mushroom Soup
Hungarian Mushroom Soup

source : www.foodandspice.com , www.missionspot.blogspot.com , www.trendsfitness.blogspot.com , www.tutsdot.blogspot.com

Posted by Geby Nyan on Thursday, July 15, 2021 - Rating: 4.5

Title : Ricotta Dumplings with Best-Ever Mushroom Sauce
Description : These not-quite-traditional dumplings made with ricotta and Parmesan cheese are creamy, filling, and just plain comfort food. Top them off...