Ricotta Dumplings with Meyer Lemon Salsa Recipe | California Dairy Foodservice

Ingredients

• 2 pounds Real California Ricotta cheese
• 4 large eggs
• 1/2 cup grated Real California Jack cheese
• 2 tablespoons melted Real California butter
• 1/2 teaspoon kosher salt
• All-purpose flour, for forming dumplings
• 4 1/2 cups extra virgin olive oil
• 3 tablespoons chopped garlic
• 9 cups English peas
• 9 sprigs mint
• Salt and black pepper
• 1 1/2 tablespoons finely diced shallots
• 3 large Meyer lemons
• Kosher salt and black pepper
• 6 tablespoons extra virgin olive oil
• 4 1/2 cups Real California heavy cream
• 2 1/4 cups grated Real California dry Jack cheese
• Kosher salt
• 1/2 cup extra virgin olive oil
• 4 1/2 cups sliced sugar snap peas
• 4 1/2 cups English peas
• 2 1/4 cups sliced green garlic
• 8 tablespoons Real California butter
• 16 cups pea shoots
• 1/2 cup mint chiffonade
• 1 pound Real California Jack cheese, in one piece