Quick Ricotta Dumplings in Tomato Broth

I posted a photo to Instagram recently, and a number of you asked for the recipe. It was a bowl of ricotta dumplings in a simple tomato-shallot broth topped with a bit of arugula. I used potsticker wrappers for the dumplings (I keep a stack of them in my freezer). It’s sort of cheating, but I’m cool with it, and the resulting dumplings are delicious, so I don’t feel bad about not making my own pasta. The filling is good ricotta cheese mixed with a dollop of pesto and some olive oil. Season with salt, done. 

You can see my folding technique in the close-up photo just below.They’re actually quite quick to pull together, and they freeze incredibly well. Make some, and freeze some for mid-week dumpling nights.

For any dumplings you don’t cook, you can see how I’ve arranged my dumplings on a parchment-lined baking sheet. You can freeze them directly like that (or transfer to a plate that will fit in your freezer). Then, once frozen, drop them into a freezer bag for longer storage. You can cook them directly from the freezer without thawing.

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