Drain liquid from ricotta and squash, to make a better dough. Mix
al the ingredients together. Let sit for 30 minutes so that the
breadcrumbs will thicken the mixture.
Heat a large pot of well-salted water to boiling over high heat. Roll
the dough into 20-30 small balls with well-floured hands, placing
them on a floured baking sheet. Be sure there is plenty of flour ion
the outside of each ball to make a protective skin on the mixture.
Carefully slip the dumplings into the boiling water. After they bob
to the surface, cook, 2 minutes. Remove from pot with a slotted
spoon. Serve with more parmesan cheese or a sauce of your choice.
Originally Submitted
3/5/2014
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