Parmesan & Ricotta Cheese Dumplings

by Ling @ 23 Oct 2013

Ingredients
500g ricotta cheese
250g flour
50g parmesan cheese
Salt, ground nutmeg and freshly ground black pepper, to taste
50g butter
Creamed spinach and parmesan shavings, for garnishing

Preparation
Place the ricotta cheese, flour and parmesan cheese into a food processor and season with salt, ground nutmeg and freshly ground black pepper, to taste. Pulse the cheese mixture until a soft dough is formed. Cover the dough with a damp cloth and chill in the refrigerator for about an hour. Heat a pot of salted water to a boil. Scoop the chilled dough with a spoon and poach in the boiling water. Remove the poached cheese dumplings once they begin to float to the surface and then drain well. Heat the butter in a sauté pan and sauté the poached cheese dumplings until lightly coated. Ladle the sautéed cheese dumplings into each deep serving plate. Serve with the creamed spinach and parmesan shavings.

Serves 4

Parmesan & Ricotta Cheese Dumplings

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