Basil Ricotta Dumplings

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1.00 LBS
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Basil Ricotta Dumplings

Preparation 15 minutes Cook Time 20 minutes Inactive Time: Total Time: Total Time 0:15
Serves 6     adjust servings

Soft ricotta dumplings are filling and delicious when simmered in a simple homemade marinara sauce!
This is comfort food at it's best!


    • 1 ½ cups ricotta cheese
    • ⅔ cups flour
    • ½ teaspoon salt
    • 1 tablespoon dried basil
    • 2 egg yolks
    • 1 egg
    • ¼ cup grated parmesan cheese
    • 1 28 oz can San Marzano diced tomatoes
    • 1 14 oz can tomato sauce,
    • 2 cloves garlic
    • ¼ teaspoon salt
    • 14 teaspoon pepper
    • 1 teaspoon dried Italian seasoning.


In a bowl combine the ricotta cheese, flour, salt and basil. Stir in egg yolks and the whole egg. Stir in Parmesan cheese and mix until combined.

In a deep skillet, combine the diced tomatoes, tomato sauce, garlic, salt, pepper and seasoning and heat to a simmer. Cover.

Bring a stock pot of salted water to a boil and reduce heat to medium. Scoop a large tablespoon full of the dough and gently roll into a ball (dough will be sticky and soft, so these will not be perfect "balls") and drop into the hot water. Cook a few dumpling at a time for about 5 minutes or until firm. Be sure the water stays below a boil so that the dumplings do not fall apart. When dumplings have finished cooking, remove them with a slotted spoon and place in the marinara. Repeat with remaining dough. Repeat the process until all the dumplings have cooked. Serve the dumplings immediately.

by Tanya Schroeder