Ricotta Dumplings


Makes about 24 dumplings


  • 4 cups whole milk ricotta cheese

  • 2 tablespoons salt

  • 1 teaspoon pepper

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons chopped parsley

  • 4 egg yolks

  • 2½ cups flour, plus extra for dusting


In a large mixing bowl, combine all ingredients. Using a dough scraper, mix until just incorporated, being careful not to overmix the dough. It should form a ball and should be workable, not super sticky. (Depending on the water content of the ricotta, more flour may be needed.) Form the dough into 1-ounce dumplings and transfer to a floured tray. Bring a pot of water to a boil and season with salt. Gently drop dumplings into water and simmer until floating and cooked through, about 5 minutes. With a slotted spoon, transfer dumplings to an oiled tray and refrigerate until needed. To reheat, simmer dumplings in water until warm in the center, about 3 minutes.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska