Ricotta Dumplings with Parmesan and Basil is an easy meal that will not only get you out of that “pasta rut” it can be brought to the table in 25 minutes.
- kosher salt (as needed for boiling and seasoning)
- 1 (15-oz) container whole-milk ricotta (drained)
- 3/4 cup finely grated Parmesan (plus more for garnish)
- 1 large egg
- ½ cup loosely packed, chopped fresh basil (plus more for garnish)
- 1 cup all-purpose flour (divided, plus more for work surface and hand rolling)
- 2 cup warm marinara sauce
- fresh green salad (optional)
Bring a large pot of water to boil and season it with 2 heaping teaspoons salt. In a large bowl beat in the ricotta, Parmesan, egg, basil, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper with a wooden spoon until well combined. Sift 1⁄2 cup flour over the mixture and gently fold in to combine. Sift some flour onto a work surface and turn out the dough. Sift the remaining 1⁄2 cup flour over the top and fold with your hands to combine into a sticky dough.
Line a large baking sheet with parchment paper. Working with lightly floured hands, gently shape the mixture into about 36 balls, each about 1 ½‑inch in diameter. Transfer formed dumplings to the prepared baking sheet. Carefully drop the balls one by one into the boiling water and simmer until they float to the surface, about 3 to 4 minutes.
Meanwhile, pour warm marinara to a large bowl and use a slotted spoon or handheld strainer to transfer the dumplings one or two at a time to the bowl, letting as much of the water drain off as much water as possible. Garnish with additional Parmesan and basil. Serve with a green salad, if you like.