Ricotta Dumplings with Roasted Tomatoes

cook time:

45 min

total time:

45 min

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You know those days when you’re craving pasta but don’t want to feel heavy afterward? I get it. That’s when I make these ricotta dumplings with roasted tomatoes. They’re so light and soft it feels like you’re eating clouds, and they come together faster than picking something to watch on Netflix. I just mix up the ricotta, roll a few, and use the juiciest summer cherry tomatoes I can find — they’re at their peak right now, so the sauce practically makes itself in the oven. Then it’s just toss, plate, and enjoy. You still get that satisfying carb moment, but it stays fresh, bright, and exactly what you want for a summer lunch that won’t knock you out for the rest of the day.

Ingredients

For the ricotta dumplings:

  • 450 gr whole milk ricotta
  • 50 gr AP flour
  • 50 gr Parmigiano Reggiano (grated)
  • 10 gr salt
  • 1 pasture raised egg
  • 1 pasture raised egg yolk

Ingredients

For the sauce:

Ingredients

for the roasted tomato sauce:

  • 25 cherry tomatoes (a mix of red and yellow is nice)
  • 2-4 tbsp extra‑virgin olive oil
  • Salt, to taste
  • 5-7 cloves garlic confit
  • ¼ cup pasta or dumpling‑cooking water (add more as needed)
  • Grated Parmigiano‑Reggiano, for serving
  • of fresh basil leaves, for serving

Ingredients

For the ricotta dumplings:

  • 450 gr whole milk ricotta
  • 50 gr AP flour
  • 50 gr Parmigiano Reggiano (grated)
  • 10 gr salt
  • 1 pasture raised egg
  • 1 pasture raised egg yolk

Ingredients

For the sauce:

Ingredients

for the roasted tomato sauce:

  • 25 cherry tomatoes (a mix of red and yellow is nice)
  • 2-4 tbsp extra‑virgin olive oil
  • Salt, to taste
  • 5-7 cloves garlic confit
  • ¼ cup pasta or dumpling‑cooking water (add more as needed)
  • Grated Parmigiano‑Reggiano, for serving
  • of fresh basil leaves, for serving

Ingredients

For the ricotta dumplings:

  • 450 gr whole milk ricotta
  • 50 gr AP flour
  • 50 gr Parmigiano Reggiano (grated)
  • 10 gr salt
  • 1 pasture raised egg
  • 1 pasture raised egg yolk

Ingredients

For the sauce:

Ingredients

for the roasted tomato sauce:

  • 25 cherry tomatoes (a mix of red and yellow is nice)
  • 2-4 tbsp extra‑virgin olive oil
  • Salt, to taste
  • 5-7 cloves garlic confit
  • ¼ cup pasta or dumpling‑cooking water (add more as needed)
  • Grated Parmigiano‑Reggiano, for serving
  • of fresh basil leaves, for serving

Lets Start Cooking!

step 1

Roast the tomatoes- heat the oven to 420°F or 215°C on a convection setting. Toss the cherry tomatoes with olive oil and a pinch of salt and spread them out in a small baking tray. Roast for about 15 minutes, until the skins split and the juices start to run.

step 2

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 access liquid. You want the ricotta to be as dry as you can.

step 3

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

step 4

Add the flour and mix until combined.

step 5

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

step 6

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

step 7

Make the sauce- transfer the roasted tomatoes (and their juices) to a sauté pan set over medium heat. Add the garlic confit cloves. Let the mixture simmer gently, and cook until it breaks down into a chunky sauce.

step 8

Boil the ricotta dumplings until they float to the surface, then gently transfer them to the sauce. Toss carefully to coat in the roasted tomato sauce, taking care not to break them. Add a sip of the water the dumplings were cooked in if the sauce is too dry.

step 9

Divide the dumplings and sauce among the plates. Top with plenty of grated Parmigiano‑Reggiano, a few torn basil leaves, and a generous drizzle of extra‑virgin olive oil. Enjoy immediately.

step 10

YASSS!

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