Ricotta Dumplings Recipe
Ingredients
| Egg yolks/Null | 2 (NULL) | |
| Ricotta cheese/Null | 8 Ounce (NULL) | |
| Parmesan cheese/Null | 2 1⁄2 Tablespoon (NULL) | |
| Flour/Null | 3 1⁄2 Tablespoon (NULL) | |
| Egg whites/Null | 2 (NULL) | |
| Breadcrumbs/Null | 4 Tablespoon (NULL) | |
| Salt/Null | To Taste (NULL) | |
| Pepper/Null | To Taste (NULL) |
Nutrition Facts
Serving size: Complete recipe
Calories 1210 Calories from Fat 437
% Daily Value*
Total Fat 50 g76.3%
Saturated Fat 28.3 g141.7%
Trans Fat 0 g
Cholesterol 511.4 mg170.5%
Sodium 2354.1 mg98.1%
Total Carbohydrates 84 g28.1%
Dietary Fiber 2.9 g11.6%
Sugars 7 g
Protein 101 g201.6%
Vitamin A 31.8% Vitamin C
Calcium 108.7% Iron 37.5%
*Based on a 2000 Calorie diet
Directions
Place in bowl.
Add to above and work into mixture.
Beat until stiff in clean bowl and carefully fold into cheese mixture.
Add to above and combine gently.
Form balls with a tea spoon and cook in a large saucepan of boiling water for approx 2 minutes.
Tlirn off heat and let dumplings sit in the pot covered for another 6 minutes.
Carefully remove them from water with a slotted spoon and place on a plate covered with paper towels.
Carefully pour off extra liquid and serve with prepared tomato sauce, or sauce of your choice.
Chef
