Sweet Ricotta Dumplings With Strawberry Sauce Canederli Recipes

Steps:

• Put the cut strawberries in the saucepan (or cut them right into it), pour the sugar and lemon juice over, and toss together. Set the pan over medium-low heat; stir occasionally as the berries release juice and it gradually starts to bubble. Adjust the heat to keep the juice simmering, and cook for about 8 minutes, until the berries are soft and the juice is slightly syrupy. Turn off the heat, and cover the pot to keep the sauce warm.
• Meanwhile, fill the big pot with about 6 quarts water, add 1 tablespoon salt, and heat it to a boil. Put the butter in the big skillet and melt it over very low heat; turn off the flame, but leave the skillet on the warm burner.
• For the dough: Dump the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs and 1/4 teaspoon salt. Sprinkle all the flour on top, and fold it in gently, just until it is all incorporated, with no small clumps of dry flour. The dough will be stiff and somewhat sticky.
• Adjust the heat so the cooking water is bubbling gently. Fill a glass or jar with cold water to moisten the scoop, so the dough doesn't stick. Dip the ice-cream scoop into the water glass, scoop up a round of dough, level it off (scraping excess back in the bowl), and dispense the dumpling into the cooking pot. Scoop up all the dough in the same way, and get the dumplings cooked as quickly as possible. If you don't have an ice-cream scoop, use a 1/4-cup measure. Empty each portion into your hand (both hands must be lightly floured!), and quickly roll it into a ball, then drop the dumpling into the pot.
• As you form the canederli, keep the scoop moistened (or your hands floured) and the water at a gentle simmer: don't let it boil vigorously, which can break apart the canederli.
• After all are in the pot, let the dumplings cook, without stirring, until all have risen to the surface of the water. Simmer them another 5 minutes, and then scoop one out and test it for doneness. First, press it gently: it should feel solid and spring back to the touch. If it feels soft at the center, return it to the pot and cook the batch a minute or two longer. Scoop out another dumpling, and cut into it to check that the center is not wet and oozing and that the dough looks uniformly cooked through.
• Meanwhile, have the big skillet with melted butter warming over very low heat. Lift out the cooked dumplings with a spider, let them drain over the pot for a few seconds, then gently drop them in the skillet. Roll the dumplings gently so they're coated all over with butter, then turn off the heat and leave them in the warm pan for a few minutes to firm up.
• Serve the canederli on warm dessert plates, spooning a pool of strawberry sauce in the center of each plate and setting two or three canederli on top. For family-style serving, arrange the canederli in a large, rimmed platter and drizzle some of the strawberry sauce around them in a colorful border. Pass the remaining sauce at the table.

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Cut the bread in fine cubes and place in a mixing bowl.
• Saute the onion in the butter until tender. Mix with the bread.
• Add the flour and the speck.
• In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
• Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
• Form about 8 round dumplings.
• Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.

Steps:

• In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg. Add the flour and stir with the fork until a dough is formed.
• Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap. Refrigerate for 2 hours or up to 6 hours.
• Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly. Set aside to cool slightly. Remove the cinnamon stick.
• When ready to cook the dumplings, bring a large pot of salted water to a boil. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a clean dish towel to drain.
• Serve the dumplings in a pool of warm blueberry compote.
• Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
• To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
• Use a linen dish towel that won't get strings or lint on the dumplings.
• This compote is also awfully good made with stone fruits.

Steps:

• In a skillet, saute onion in butter till tender.
• Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
• Stir in ricotta; cook and stir for 3 minutes.
• Transfer to a large bowl.
• Add 3/4 cup of flour, Parmesan cheese and garlic salt.
• Cool for 5 minutes.
• Stir in eggs; mix well.
• Place remaining flour in a bowl.
• Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
• In a large saucepan; bring water and bouillion to a boil-reduce heat.
• Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
• Remove from the liquid with a slotted spoon; keep warm.
• Drizzle with butter and sprinkle with Parmesan cheese.