Ricotta Dumplings with Orecchiette

Ricotta Dumplings with Orecchiette, Peas and Prosciutto
Have I told you how much I love delicious. magazine? Ma Snook got me a gift subscription a few years ago and has kept it up ever since. Tonight I dipped into my now-extensive back catalog for this little experiment. It’s from the February 2007 issue. (“Orecchiette” are small, curly bits of pasta that look like little ears. You could easily substitute shells.) I liked that it had a real simple component (the pasta and peas bit) and then a slightly-more-complicated-but-still-fun bit (the ricotta dumplings). I’ll admit I was a little dubious about the dumplings. I mean, how can you BOIL CHEESE and not have it turn into nasty melted goo? But these worked perfectly. I think this is one of those super easy recipes you could make that would really impress a guest. Details to follow.Ingredients:
2 cups orecchiette
1/4 c. olive oil, plus extra to drizzle
1 c. fresh or frozen peas
1/2 onion, thinly sliced
1/4 c. dry white whine
4 thin slices prosciutto or ham, sliced
2 T. mint leaves

For the dumplings:
250g fresh ricotta
2 T. grated parmesan, plus extra to serve
1/3 c. plain flour
1 egg, plus 1 extra egg yolk
2 T. finely chopped flat-leaf parsley
Large pinch freshly ground nutmeg

For the dumplings, dump all that stuff (plus a good bit of salt and pepper) in the food processor and whizz until smooth. Then chill in the fridge while you make the pasta.

Cook the pasta in boiling, salted water according to the packet directions, adding the peas for the final two minutes. Drain. Rinse in cold water to cool it a bit, then drain again. Toss with a tablespoon of the oil.

Heat up the remaining oil in a large pan. Add the onion and cook until soft. Add the wine and prosciutto, then dump in your pasta and pea mixture. Stir it around until everything’s mixed up and warm. Dump the whole thing (including any juices) into a big serving bowl.

Meanwhile, put a pot of water on to boil. (I used the same one I boiled the pasta in.) Get your dumpling mix out, and use two teaspoons to nicely shape and drop little football-looking dumplings into the water. Cook about six at a time, and let them simmer for a good two minutes. (I found that they floated to the top when they were cooked.) Drain on paper towels, then scatter over the pasta. Season the whole thing well with salt and pepper. Scatter on your mint leaves and grate some more parmesan over the top. Finish with a drizzle of oil and serve warm.