Ricotta dumplings with wild fennel, broad beans and speck

by Un pizzico di pepe rosa


It’s a first course, very easy and simple in preparation. Since I tried them I’ve been thinking about these ricotta dumplings for a long time; they’re a different version of the most common potato dumplings and they literally surprised me. You can really prepare them quick or in advance and save them in the fridge or even freeze them. In this recipe I scented and flavored the ricotta dumplings with wild fennel and fresh broad beans. Combining all these ingredients together made me realize this very easy first course, ideal for any occasion.



For Ricotta Dumplings and Wild Fennel:

500 g dry ricotta cheese
280 g flour 00 (plus some other for the pastry)
3 eggs
120 g parmesan
30 g pecorino cheese
Wild fennel

For the cream:

500 g fresh broad beans
1/2 onions
Salt, pepper
200 g speck cubes

Discover the complete recipe on Un pizzico di pepe rosa, where You’ll find many other recipes realized with  Pentalux Cookware.

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