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RICOTTA DUMPLINGS WITH ASPARAGUS AND SPRING ONION

RICOTTA DUMPLINGS WITH ASPARAGUS AND SPRING ONION

RICOTTA DUMPLINGS WITH ASPARAGUS AND SPRING ONION

Once you get the hang of forming these dumplings, it’s easy going, but it may take a little practice at first… but that’s the fun, and the finished result is so worth it.

Prep: 25-35 minutes
Cook Time: 15-20 minutes
Serves: 4-6

Method

For the dumplings:

Add ricotta, Grana Padano, egg, egg yolk and salt to a food processor bowl and pulse until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer the dumpling batter to a medium-sized bowl.

Dust a parchment-lined, rimmed baking sheet generously with flour.

Using a metal spoon, scoop out ¾ tablespoon of dumpling batter.

Brush the spoon against side of bowl to smooth out the batter.

Using your finger tip, push batter off the spoon onto the baking sheet.  

Dust tops with more flour.

You should end up with about 24 dumplings.

Asparagus and assembly: 

Bring a large pot of lightly salted water to a boil.

Add asparagus and cook until almost tender, about 2-3 mins.

Remove with slotted spoon into a bowl of iced water.

Drain and pat dry.

Meanwhile, bring the chicken stock to a simmer in a large frying pan over a medium heat.

Return the pot of water to a gentle simmer and add dumplings one by one, so they don’t crush each other.

Stir occasionally until they’re almost double in size, cooked through and tender: about 4 mins.

Transfer dumplings to the simmering stock.

Add butter and spring onions and cook, stirring often, until the sauce has thickened and spring onions have slightly softened: about 3 mins.

Add asparagus, chives and lemon juice and toss to warm asparagus.

Season to taste.

Serve the dumplings and asparagus in bowls with more Grano Padano and drizzle with olive oil.

Ingredients

For the dumplings

350 grams Viavior ricotta, drained well
110 grams Grana Padano, finely grated, plus more (for serving)
1 large egg, room temperature
1 egg yolk, room temperature
2¼ teaspoons salt, plus extra
¼ cup plain flour, plus extra

Asparagus and assembly: 

230 grams asparagus, trimmed, cut into 2.5-centimetre pieces
500mls Foundation Foods chicken stock
6 spring onions, pale green and white parts, thinly sliced
3 tablespoons unsalted butter, cut into pieces
2 tablespoons Farro Herbs fresh chives, finely chopped
2 teaspoons fresh lemon juice
Olive oil (for drizzling)

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