Ricotta, Sage And Garlic Dumplings For Soup – a delicious recipe with ricotta cheese, garlic, fresh white bread crumbs, cheese, egg, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Mix the first seven ingredients in a bowl and mix well. Take teaspoonfuls of the mixture and make small balls (no larger than a small cherry tomato). And then, flatten the balls a bit make a slight indent with your thumb in each one. This shape allows the dumplings to cook through better. Let these set in the fridge on a plate for at least a half hour.
2
In a large saucepan, bring the broth to a rolling boil and turn the heat down to a heavy simmer. Gently place half of the dumplings in the pot and keep the stock simmering as the dumplings cook. The dumplings will float to the top of the broth and get larger by about 50% when they are done. This takes between 4-6 minutes. Use a slotted spoon to remove the dumplings from the pot and keep them warm while you poach the other half of the dumplings.
3
When the second batch is done, gently place the dumplings on top of bowls of piping hot broth. Serve immediately.
352
kcal
Calories
18
g
Fat
20
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces Low fat ricotta cheese, 2 garlic cloves, finely minced, 1/2 cup fine fresh white bread crumbs, 3 ounces finely grated Parmigiano Reggiano cheese, and more.
Yes, Ricotta, Sage And Garlic Dumplings For Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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