Baked Ricotta & Herb Dumplings
Active Time: 20 minutes | Total Time: 45 minutes | Serves 4 to 6
- ¾ cup grated Parmesan cheese, plus more for sprinkling
- ¼ cup chopped fresh flat leaf parsley
- 1 teaspoon chopped fresh tarragon (optional but delicious)
- 2 large eggs
- 16 ounces (about 1½ cups) whole milk ricotta cheese (We used Calabro brand)
- ¾ cup all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 cups of your favorite marinara sauce
- ¼ cup pine nuts
- 16 fresh basil leaves
Heat the oven (with the oven rack in the middle) to 375°F.
Grate the cheese then chop the parsley and tarragon, if using.
In a large bowl, beat the eggs. Add the ricotta, Parmesan, flour, parsley, tarragon, salt, and pepper. Gently stir together until just combined. The dough will be sticky but hold its shape.
Pour the marinara into a medium-large baking dish (the marinara should come ½ inch up the sides of the dish).
Using an oval spoon, scoop out about 1 tablespoon of batter. Drag it up the side of the bowl to give it a nice, tapered oval shape. Use another spoon to release it into the marinara. Repeat, spacing about an inch apart, until all of the dumplings have been made (you should get about 24).
Sprinkle the dumplings with Parmesan. Bake for about 25 minutes, until the dumplings hold their shape when touched.
Meanwhile, put the pine nuts in a small skillet over medium heat. Toast, tossing occasionally, until golden brown, 3 to 5 minutes.
Scatter the basil leaves over the top of the dumplings and add the pine nuts. Serve immediately.
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