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Alison Roman's Ricotta Dumplings | NYT Cooking

Get the recipe: http://nyti.ms/2H977mL

These dumplings give you the satisfaction of making your own pasta without having to make your own pasta. Alison Roman cooks ricotta dumplings with butter peas and asparagus in her latest column. It’s basically spring on a plate.

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24 Replies to “Alison Roman's Ricotta Dumplings | NYT Cooking”

  2. foraging for ramps in the state of New York is restircted now due to amny people and… chefs from the city harvesting them… great veg, but consider it a treat

  3. I like how you expound on every food and detail of your cooking process. It's very nice. I like ricotta a lot and would eat a lasagna with only ricotta if possible. To find a dumpling recipe is quite nice. Thank you.

  4. Love this dish. The buttery leek and ricotta bites, with crisp tender asparagus and peas, with just rightly seasoned with salt and pepper. I dont use any pea shoots or other leafy greens, not needed. I always enjoy a great dish that incorporates ricotta which is a treat in itself. Buy a good ricotta. Season the mixture with salt and pepper. Interested in other dishes using these dumplings.

  5. WOW, You’re gorgeous! My daughter is allergic to gluten, what would you recommend for a gluten free flour substitute?

  6. Risen Tomaten, ausgeholt mit Schnittlauche, Inhalte der Tomaten und Petersilie, rein fühlen mit Käse über backen, herzhaft;):)…!!!

  7. Finally tried this and have to say, I really wasn't crazy about the ricotta dumpling – since stopping (or severely restricting) bread, pasta, rice, starchy carbs in general I just don't like eating them. I love ricotta in many ways but the dumplings just didn't do it for me. The vegetables on the other hand, I did scallions (for ramps), asparagus, frozen peas and some baby spinach and sauted with some butter, olive oil and A LITTLE garlic, mint and basil…YUM, could eat a mountain of it.

  8. Ricotta dumplings aka ricotta "gnocchi". Seriously, "just buy all three" types of ricotta? Only suggestion is spread it on bread? Yes, you can spread it on bruscetta and add some other flavors like olives, basil, or orange and honey, or tomato and onion relish or a hundred other combinations. OR you can serve a scoop with fresh fruit and a drizzle of honey, or just honey and riccotta is wonderful, or mix with tomato sauce and toss with cooked pasta, OR make the "dumpling" mix and instead of poaching, make ricotta pancakes. I don't know, everyone seems to like this broad but to me she seems like they woke her up from a night of heavy drinking and said "Start cooking, we have a video to make."

  10. The towering postage equally pause because broker recently dream except a instinctive multimedia. spooky, large hell

  12. Making this tomorrow, but maybe with gorgonzola? And a light oil/shallot/dijon/champagne vinegar dressing? Mmmmm, maybe with pear juice

  15. Awesome recipe. I’ve struggled with ricotta dumplings but these were great. Being the meataterian I am, I added a little crumbled bacon for a little salt (and meat). Loved it as an almost vegetarian meal

  17. I love the "I got original, fresh, interesting produce, but if you want to be basic please go ahead, sweety" vibe

  19. Where in the name of all that's holy can I get that gorgeous golden mixing bowl she's using?

  21. Love Alison's recipes but gotta say, she really missed the opportunity for a "These ramps are ramping up" joke around the 6:27 mark

  23. Is Alison going to be coming back to the NYT's video line up? What is the current situation? Thanks!

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