Ricotta Dumplings with Parmesan and Basil
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Cooking tools:
- Sifter
- Spider strainer
- Pot
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Slotted spoon
- Grater
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- kosher salt (as needed for boiling and seasoning)
- 1 (15-oz) container whole-milk ricotta (drained)
- 3/4 cup finely grated Parmesan (plus more for garnish)
- 1 large egg
- ½ cup loosely packed, chopped fresh basil (plus more for garnish)
- 1 cup all-purpose flour (divided, plus more for work surface and hand rolling)
- 2 cups warm marinara sauce
- fresh green salad (optional)
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