Ricotta Dumplings With Buttered Peas and Asparagus - Alison Roman
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. It’s a truly excellent canvas for anything seasonal (asparagus and peas in the...
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Cooking tools:
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Skillet
- Slotted spoon
- Serving bowl
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Colander
Ingredients
- 2 cups whole-milk ricotta
- 2 large eggs
- Kosher salt
- black pepper
- ¾ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil , plus more for serving
- 1 large leek , white and light green parts only, thinly sliced
- 1 bunch asparagus , woody ends removed, cut into 2-inch pieces
- 2 cups shelled fresh or frozen peas
- 3 cups pea shoots or leaves, thick stems removed
- ¼ cup parsley or mint leaves , for serving
- Parmesan or pecorino , for serving
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