Breadcrumb Ricotta Dumplings
with pesto and Asiago
Prep & Cook Time: 30-40 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
“You can't make dumplings from breadcrumbs!” says your culinarian friend, the one with the elaborate coffee routine and dubious taste in music. Friends are great, but they don't know everything. We know that these dumplings, made with pesto, spinach, breadcrumbs, and cheese, are rich mouthfuls of delight. And while tasting four-star fancy, these dumplings aren't too difficult to make, with a little patience and a lot of love. Love you'll still have for your wrong-headed friend, as you serve him the best dumplings he's ever had.
In Your Box (serves 2)
- 8 fl. oz. Marinara Sauce
- 2 oz. Spinach
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) DOLnXrP8
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Colander
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 7-10 minutes.Reserve 1/2 cup pasta water.Drain pasta in a colander. Set aside.While pasta cooks, mince garlic.Coarsely chop spinach.
Make the Dumpling Mixture
Line a plate with paper towels.Place a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and spinach and a pinch of salt and pepper to pan. Stir constantly until beginning to wilt, 1-2 minutes.Transfer to towel-lined plate. Blot spinach dry with paper towel.Wipe pan clean and reserve.In a mixing bowl, combine breadcrumbs, ricotta, cooked spinach, liquid egg, and Parmesan.
Roast the Dumplings
Form dumpling mixture into ten ping-pong ball-sized dumplings.Place dumplings on prepared baking sheet and drizzle with 2 tsp. olive oil. Roast until dumplings are firm and lightly browned, 10-12 minutes.While dumplings roast, start sauce.
Start the Sauce
Return pan used to wilt spinach to medium heat. Add 1 tsp. olive oil and garlic to hot pan and cook until aromatic, 30-60 seconds.Add marinara and reserved pasta water to pan and bring to a simmer.Stir occasionally until sauce is slightly thickened, 4-6 minutes.Remove from burner.
Finish the Dish
Top dumplings with Asiago.Bake until cheese is melted, 6-8 minutes.Plate dish as pictured on front of card, garnishing dumplings with basil pesto. Bon appétit!
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