Ingredients
Ricotta dumplings
For the ricotta dumplings
450 gr whole milk ricotta
50 gr AP flour
50 gr Parmigiano Reggiano (grated)
10 gr salt
1 pasture raised egg
1 pasture raised egg yolk
For the sauce
A handfuls of Sorrel leaves
50 gr fresh peas
50 gr butter
50 gr water
For the basil oil
300 gr extra virgin olive oil
150 gr fresh basil
5 gr salt
Iced water
For plating
4 - 6 ricotta dumplings
Sorrel pea butter sauce
Basil oil
Yogurt stone/Ricotta salata
Homemade Ricotta
2 whole organic milk
1 lemon
10 gr salt
Tools
Small pot
Bowls
Food processor
Sieve
Cheesecloth or towel
Grater
Pan
Pot
Container
Cheese cloth
Thermometer
Directions
Ricotta dumplings
Step 1
Starting by making the basil oil- blench the basil for 30 sec.
150 gr fresh basil
Step 2
Transfer to iced water to stop the cooking. Leave in the iced water for 2-3 min.
Iced water
Step 3
Drain and squeeze any access of liquid from the leaves.
Step 4
In a food processor/blender, combine the blenched basil, olive oil and salt. Blend until homogenous.
150 gr fresh basil
300 gr extra virgin olive oil
5 gr salt
Step 5
Pass through a fine sieve a couple of times. Store in a closed bottle, better to keep in the fridge.
Step 6
Moving to the dumplings- in a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 min.
450 gr whole milk ricotta
Step 7
In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.
50 gr Parmigiano Reggiano (grated)
10 gr salt
1 pasture raised egg
1 pasture raised egg yolk
Step 8
Add the flour and mix until combined.
50 gr AP flour
Step 9
Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball. Set aside.
Step 10
Boil water in a pot for the dumplings while preparing the sauce on a separate pan.
Step 11
Set on medium heat, add to a pan the water and butter. Let the butter melt and emulsify with the water, mixing with a spatula constantly.
50 gr water
50 gr butter
Step 12
Add the peas and the sorrel leaves.
50 gr fresh peas
A handfuls of Sorrel leaves
Step 13
At this point the sauce is ready, if you see the butter separate from the water, add a sip of water.
Step 14
Boil the ricotta balls until they float to the top.
Step 15
Plate- add the sauce to the bowl, add the ricotta balls on top, grate some yogurt stone on top, and drizzle basil oil on top.
Sorrel pea butter sauce
4 - 6 ricotta dumplings
Yogurt stone/Ricotta salata
Basil oil
Step 16
YASSS!
Homemade Ricotta
Step 1
Pour all the milk into a pot. Stir in the salt.
2 whole organic milk
10 gr salt
Step 2
Bring to a simmer (194F or 90C) over medium heat, stirring occasionally.
Step 3
Once it gets to simmer- add the lemon juice and turn off the heat.
1 lemon
Step 4
Mix a few seconds with a whisk and cover with a lid.
Step 5
After 10 minutes, break the curd that has formed.
Step 6
Place a bowl and a sieve on top. Cover the sieve with cheesecloth.
Step 7
Pour the mixture into the cheesecloth and allow it to drain into the bowl at room temperature.
Step 8
The longer you let the mixture drain, the thicker the ricotta will get.
Step 9
After the mixture is drained, you can enjoy it immediately with a spoon; you can fill up some fresh pasta or let it sit overnight to form a cheese form. I love to put it in a tiny cheese mold to let it sit overnight in the fridge.
Step 10
Enjoy it on a fresh sourdough toast.
Step 11
YASSS!
