Try this Ricotta Dumplings with Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionFor Sauce: Heat oil in heavy large skillet over medium heat. Add mushrooms and lemon juice and saute until mushrooms are brown, about 6 minutes. Add dry vermouth. Boil 3 minutes, scraping up browned bits. Set aside. (Can be prepared 1 day ahead. Cover and chill.) For Dumplings: Blend ricotta, yolks and 1 tablespoon Parmesan in processor. Add flour and process until smooth. Transfer mixture to large bowl. Season with salt and pepper. In medium bowl, beat egg whites until stiff but not dry. Fold whites into ricotta mixture in 2 additions. Fold in breadcrumbs. Pour water into heavy large skillet to depth of 2 inches. Bring to simmer over medium heat. Drop batter by rounded tablespoons into water. Cover and cook 3 minutes. Turn dumplings over, cover pan and cook 3 minutes longer. Using slotted spoon, transfer dumplings to paper towels and drain. Bring mushroom sauce to simmer. Add 6 tablespoons butter and stir just until melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives. Makes 12 Dumplings. Bon Appetit November 1992
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Serving Size: 1 Serving (896g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1451 | ||
Calories from Fat: 653 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.5g | 97 % | |
Saturated Fat 19.5g | 98 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 2120.5mg | 652 % | |
Sodium 819.9mg | 28 % | |
Potassium 1133.1mg | 30 % | |
Total Carbohydrate 67.3g | 20 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 64.7g | ||
Protein 71.9g | 103 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1451
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