Ricotta dumplings

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1 Servings


  • 2 L 0.0325 milk , at room temperature
  • 1 tbsp olive oil
  • 1/4 cup lemon juice
  • 1/2 tsp kosher salt
  • 2 tbsp 0.35 cream


  • 2 eggs
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 3/4 cup all-purpose flour
  • parmesan , for serving


  • tomato sauce , for serving


  • To make Olive Oil Ricotta:
    Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
  • Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
  • Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
  • Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Stir in 1 tbsp extravirgin olive oil along with cream.Ricotta will keep well, refrigerated, up to 1 week.
  • To make Ricotta Dumplings:
    Whisk 2 eggs with 1 cup Olive Oil Ricotta, 1/2 tsp salt and 1/8 tsp each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tbsp balls into simmering salted water. Simmer until they float to the surface, 2 to 3 min. Drain and serve with any simple tomato sauce. Garnish with parmesan.