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Ricotta dumplings, petits pois à la francais

Ricotta dumplings topped with lettuce, peas, radish and parmesan shards.

Ricotta dumplings, petits pois à la francais

Name: Ricotta dumplings, petits pois à la francais
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 400g ricotta; 100g parmesan; 1 egg yolk; ⅛ freshly grated nutmeg; 8g flat-leaf parsley; 120-130g 00 pasta flour plus 1 tbsp for dusting; 1 tbsp olive oil; 50g parmesan or Grana Padano to serve; extra-virgin olive oil to serve; 75g unsalted butter diced into cubes; 250ml vegetable stock; 1 head of Little Gem halved and finely shredded; 300g fresh or frozen peas; 150g radishes quartered

Ben Tish

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Serves 4

A little effort

Prep: 50 mins

Cook: 35 mins

plus resting

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Pair homemade ricotta dumplings with petits pois à la francais to make this vibrant green dish. This recipe comes from Mayfair pub, The Barley Mow

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Alternatives

Complete the dish

Make these ricotta dumplings with petits pois à la francais, then check out our green cannellini minestrone with ricotta dumplings, curd cheese and semolina dumplings with bilberry jam and more dumpling recipes.

Ingredients

Nutrition

400g ricotta
100g parmesan
1 egg yolk
⅛ freshly grated nutmeg
8g flat-leaf parsley
120-130g 00 pasta flour

plus 1 tbsp for dusting
1 tbsp olive oil
50g parmesan or Grana Padano

to serve
extra-virgin olive oil

to serve

Petit pois à la francaise

75g unsalted butter

diced into cubes
250ml vegetable stock
1 head of Little Gem

halved and finely shredded
300g fresh or frozen peas
150g radishes

quartered

Nutrition: per serving

kcal927
fat59.9g
saturates35.1g
carbs55.1g
sugars6.9g
fibre10.2g
protein37g
salt2.5g

Method

step 1

Tip the ricotta into a sieve over a bowl. Leave to drain for 40 mins. Add to a bowl with the parmesan, egg yolk, nutmeg and parsley in a mixing bowl with 1 tsp of salt. Mix the ingredients thoroughly. Add 80g of the flour and gently fold in using your hands. Add another 40g of flour and repeat until the mixture just comes together – it’s important not to overwork the dough or the dumplings will become tough when cooked. Add another tbsp of flour if it still feels too sticky.
step 2

Divide the mixture into two and, working from the middle, roll it out into sausage shapes, approximately 70cm long, using a small amount of flour on your worksurface. Cut into 4cm pieces – you should get about 16 pieces per log. Put on a tray lined with baking paper and leave to rest in the fridge for 1 hr.
step 3

Bring a large pan of lightly salted water to a simmer. Cook the dumplings in batches of eight for 6-7 mins – they should rise to the surface. Remove with a slotted spoon and transfer to a large bowl. Drizzle with a little oil, tossing gently to prevent them sticking.
step 4

Gently melt the butter in a large pan over a low heat. Slowly pour in the stock, whisking to emulsify. Add the lettuce and peas, and gently warm through for 3 mins, then add the dumplings and warm for a couple of minutes. Add the radishes and gently warm through. Season to taste.
step 5

Divide between four warm bowls and top with liberal shavings of parmesan and a drizzle of extra-virgin olive oil.

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Authors

Ben Tish

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