Spring Ricotta Dumplings

step 1

Ricotta dumplings

Starting with making the basil oil, blanch the basil for 30 seconds.

step 2

Transfer to iced water to stop the cooking. Leave in the iced water for 2-3 minutes.

step 3

Drain and squeeze any excess liquid from the leaves.

step 4

In a food processor/blender, combine the blanched basil, olive oil, and salt. Blend until homogeneous.

step 5

Pass through a fine sieve a couple of times. Store in a closed bottle; better to keep it 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 excess liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 minutes.

step 7

In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg, and egg yolk. Mix well until combined.

step 8

Add the flour and mix until combined.

step 9

Using your hands, form balls from the ricotta mix to your desired size. I shape them to bea  little smaller than a ping pong ball. Set aside.

step 10

Boil water in a pot for the dumplings while preparing the sauce in 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.

step 12

Add the peas and the 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.

step 16

YASSS!

step 17

Homemade Ricotta

Pour all the milk into a pot. Stir in the salt.

step 18

Bring to a simmer (194°F or 90°C) over medium heat, stirring occasionally.

step 19

Once it gets to simmer, add the lemon juice and turn off the heat.

step 20

Mix for a few seconds with a whisk and cover with a lid.

step 21

After 10 minutes, break the curd that has formed.

step 22

Place a bowl and a sieve on top. Cover the sieve with cheesecloth.

step 23

Pour the mixture into the cheesecloth and allow it to drain into the bowl at room temperature.

step 24

The longer you let the mixture drain, the thicker the ricotta will get.

step 25

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 26

Enjoy it on a fresh sourdough toast.

step 27

YASSS!