Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory canederli, sitting in a crimson pool of fresh strawberry sauce. They are poached like the savory canederli al Cumino but have a very different texture. They are formed from a delicate dough of ricotta, eggs and flour instead of reconstituted bread. These are best when cooked just before you serve them (although the sauce can be made ahead), and in the recipe I give you a sequence of steps to streamline the procedure. Cook the strawberry sauce first, if you haven't already, then proceed to make the canederli. Follow my instructions for poaching them — it's important to cook them all the way through — and you'll have perfect canederli in minutes. Once your guests taste them, I know they will tell you that this dessert was worth waiting for.
Here's a beautiful and special dessert: ivory canederli, sitting in a crimson pool of fresh strawberry sauce. They are poached like the savory canederli al Cumino but have a very different texture. They are formed from a delicate dough of ricotta, eggs and flour instead of reconstituted bread. These are best when cooked just before you serve them (although the sauce can be made ahead), and in the recipe I give you a sequence of steps to streamline the procedure. Cook the strawberry sauce first, if you haven't already, then proceed to make the canederli. Follow my instructions for poaching them — it's important to cook them all the way through — and you'll have perfect canederli in minutes. Once your guests taste them, I know they will tell you that this dessert was worth waiting for.
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup sugar
- 6 tablespoons butter
- 1 pound fresh ricotta drained
- 1/2 cup freshly squeezed lemon juice
- sweet ricotta dumplings with strawberry sauce (can
- makes about 18 canederli or 6 servings
- for the strawberry sauce:
- 3 pints fresh strawberries hulled and quartered (about 6 cups)
- **************************************************
- for the canederli:
- 1 tablespoon plus 1/4 teaspoon kosher salt
- read more here: http://www.kansascity.com/living/f
- Carbohydrate 198.250922788211 g
- Cholesterol 1169.63238477849 mg
- Fat 128.752543992372 g
- Fiber 22.1030000326288 g
- Protein 96.4842334461489 g
- Saturated Fat 72.6028060886081 g
- Serving Size 1 1 Recipe (1970g)
- Sodium 30840.9105449203 mg
- Sugar 176.147922755582 g
- Trans Fat 11.2160302942056 g
- Calories 2287 calories
Step-by-step
- 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.
Sweet Ricotta Dumplings with Strawberry Sauce: A Culinary Journey
As a busy professional woman, time is my most precious commodity. Yet, I find immense joy and relaxation in crafting beautiful, delicious meals. This recipe for Sweet Ricotta Dumplings with Strawberry Sauce is one of my personal favorites – a perfect balance of elegance and simplicity, ideal for impressing guests or simply treating myself to a little luxury after a long week. The delicate sweetness of the ricotta dumplings, perfectly complemented by the vibrant tartness of the strawberry sauce, creates a symphony of flavors that’s both sophisticated and comforting.
The process itself isn't overly complicated, but attention to detail is key. The careful poaching of the dumplings, the gentle simmering of the sauce – these are the nuances that elevate this dish from ordinary to extraordinary. I often find myself lost in the rhythmic process of shaping the dumplings, the soothing steam rising from the pot a calming presence in my otherwise hectic schedule. It's a meditative experience, a moment to disconnect from the demands of work and reconnect with my inner self. The end result is a dessert that is as rewarding to create as it is to savor.
The Magic of Ricotta
Ricotta, with its creamy texture and subtle sweetness, forms the heart of these delightful dumplings. Its versatility is truly remarkable, allowing it to take center stage in both savory and sweet dishes. Here, it provides a delicate canvas upon which the other flavors can dance, its mildness allowing the strawberry sauce to shine. I find that using high-quality, freshly drained ricotta makes a significant difference in the final product. The texture is smoother, the flavor richer. Don't skimp on this ingredient; it’s the foundation of the dish's success.
A Strawberry Symphony
The strawberry sauce is the perfect counterpoint to the richness of the ricotta. Fresh, ripe strawberries are essential here; their natural sweetness and bright acidity create a vibrant sauce that balances beautifully with the dumplings. The simplicity of the sauce is what allows the strawberries' true character to shine, enhancing the overall taste experience. I prefer to make the sauce slightly ahead of time, allowing the flavors to meld and deepen. This allows me to focus on preparing the dumplings without feeling rushed, ensuring a more relaxed and enjoyable cooking process.
Serving and Sharing
The beauty of this dish lies not only in its taste but also in its presentation. The ivory-colored dumplings nestled in the crimson pool of strawberry sauce create a visually stunning dessert. It's the kind of dish that invites conversation, a centerpiece for gatherings with friends and family. Whether served individually on elegant dessert plates or arranged family-style on a large platter, the Sweet Ricotta Dumplings with Strawberry Sauce are guaranteed to impress. And let me tell you, seeing the delighted expressions on my guests' faces as they savor the first bite is the most rewarding part of the entire culinary adventure.
More Than Just a Recipe
For me, this isn't just a recipe; it's a ritual, a connection to something larger than myself. It's about the joy of creating, the satisfaction of sharing, and the simple pleasure of savoring a moment of exquisite taste. It's a reminder that even amidst the chaos of daily life, there's always room for a little bit of sweetness, a little bit of beauty, and a whole lot of love. And isn’t that what life is all about?
So, whether you're a seasoned chef or a kitchen novice, I encourage you to give this recipe a try. Let the aromas fill your kitchen, let the process calm your soul, and most importantly, let the flavors transport you to a place of pure culinary delight. Trust me, it's an experience worth savoring.
