Wednesday, May 11, 2005

Ricotta Dumplings with Orecchiette, Peas and Prosciutto

Ricotta Dumplings with Orecchiette, Peas and Prosciutto (Adapted from Delicious)

For the dumplings

250g fresh ricotta (around a slightly heaping cup or so)
2 tablespoons grated Parmesan
1/3 cup all-purpose flour (may need a bit more)
1 large egg
1 large egg yolk
2 tablespoons finely chopped parsley
1/8 teaspoon fresh grated nutmeg
salt and fresh ground pepper

For the pasta

2 cups dry orecchiette pasta
1 cup frozen peas
1/4 cup olive oil, divided
1/2 cup thinly sliced onion
1/4 cup dry white wine
4 thin slices prosciutto, sliced
2 tablespoons mint leaves

To prepare the dumplings

In a food processor, add ricotta, Parmesan, flour, egg, egg yolk, parsley, nutmeg - process until smooth. Scoop the mixture into a medium bowl and season with salt and pepper - cover and chill in the refrigerator until needed.

Cook pasta in a large pot of salted water according to package directions. 2 minutes before the pasta is done, add the peas - drain and rinse briefly in cold water to cool slightly, then drain again. Toss mixture with 1 tablespoon of the oil.

In a large skillet, heat remaining oil medium-low heat. Add onion and cook until softened, about 5 minutes. Stir in the wine, prosciutto, peas and pasta - cook until heated through, about 1 minute. Pour mixture into a large bowl or serving plate.

Meanwhile, bring a pot of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking about 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with salt and fresh ground black pepper. Serve warm with a scattering of the chopped mint on top - sprinkle on extra Parmesan and an extra drizzle of olive oil, if desired.

Makes about 4 servings.

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