Lemon Sun Dried Tomato Ricotta Dumplings with Basil Garlic Brown Butter
Overview
Tender, pillowy ricotta dumplings are brightened with fresh lemon zest and savory Bella Sun Luci Sun Dried Tomatoes, then lightly seared until golden and finished in a fragrant basil-garlic brown butter. Parmesan, fresh basil and a touch of sun-dried tomato olive oil bring everything together for a dish that’s rich, vibrant and beautifully balanced. An elegant Italian-inspired recipe that feels restaurant-worthy, yet surprisingly simple to make at home.
Serves: 2
Bella Product Used:
Sun Dried Tomato Halves with 100% Olive Oil & Italian Herbs 8.5 oz
Ingredients
Ricotta Dumplings
- 1 cup whole-milk ricotta, well drained
- 1 large egg
- ⅓ cup grated Parmesan
- ¼ cup finely chopped Bella Sun Luci Sun-Dried Tomatoes in Olive Oil
- 1 tsp sun-dried tomato oil from the jar
- 1 tbsp fresh lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup all-purpose flour, plus extra for dusting
Basil-Garlic Brown Butter
- 4 tbsp unsalted butter
- 1 clove garlic, minced
- ¼ cup thinly sliced fresh basil
- 2 tbsp chopped Bella Sun Luci Sun-Dried Tomatoes
- 1 tbsp fresh lemon juice
- Pinch of red pepper flakes
- Salt to taste
Optional garnish: Extra basil, freshly cracked pepper, shaved Parmesan and a drizzle of the sun-dried tomato oil.
Directions
- Combine ricotta, egg, Parmesan, sun-dried tomatoes, tomato oil, lemon zest, salt and pepper. Gradually stir in flour until a soft, slightly sticky dough forms. Don't overmix.
- On a lightly floured surface, roll the dough into a 1-inch-thick log. Cut into 16 pieces and shape each into a small oval or pillow.
- Bring lightly salted water to a gentle simmer. Add the dumplings and cook until they float, about 2–3 minutes. Transfer to a towel-lined plate.
- Melt butter in a wide skillet over medium heat until golden and nutty. Add garlic and cook for about 30 seconds, then add the sun-dried tomatoes and red pepper flakes. Stir in lemon juice and basil.
- Add the dumplings and sear for 2–3 minutes per side, until lightly golden and coated in the brown butter.
- Serve with the remaining sauce and finish with your choice of basil, Parmesan, cracked pepper or a drizzle of sun-dried tomato oil.
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