Ricotta Dumplings with Kale Pesto - Homemade Italian Comfort
These tender ricotta dumplings paired with vibrant kale pesto create an elegant yet comforting Italian-inspired dish. The light, pillowy dumplings are made from a simple mixture of ricotta, Parmesan, and flour, while the homemade kale pesto adds earthy depth with garlic, walnuts, and lemon. Perfect for a special dinner or when you want to impress guests with handmade pasta. The combination of creamy ricotta and nutty pesto creates a satisfying meal that feels both rustic and refined.
Ingredients
- 2 cups kale leaves
- 4 cloves garlic
- ⅓ cup walnuts
- ½ cup Parmesan cheese, grated
- 2 pinches kosher salt
- 1 tablespoon lemon juice, fresh squeezed
- ½ tablespoon balsamic vinegar
- ½ cup olive oil
- 1 large egg
- 1 large egg yolk
- 16 ounces ricotta cheese
- ½ cup Parmesan cheese, finely grated
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- ½ cup kale pesto
- ¼ teaspoon nutmeg, fresh
- ¼ teaspoon red pepper flakes
- olive oil
- kosher salt
Instructions
- 1
Make kale pesto by washing and roughly chopping kale
- 2
Combine garlic, kale, and walnuts in food processor
- 3
Pulse 5 to 6 times until chopped finely but not mushy
- 4
Add Parmesan cheese, salt, lemon juice, and balsamic vinegar to processor
- 5
Turn on processor and add olive oil in steady stream
- 6
Whisk egg and egg yolk in large bowl
- 7
Add ricotta cheese, Parmesan cheese, black pepper and salt and mix until combined
- 8
Add flour and stir just until combined and mixture forms ball
- 9
Add more flour if dough is too wet
- 10
Dust rimmed baking sheet generously with flour
- 11
Use 2 large soup spoons to shape heaping tablespoonfuls of dough into football shapes
- 12
Place shaped dumplings on baking sheet
- 13
Roll dumplings with more flour until fully coated
- 14
Bring large pot of salted water to boil
- 15
Cook dumplings, stirring occasionally, until cooked through and tender for 5 to 6 minutes
- 16
Continue cooking full time even after dumplings float
- 17
Drain dumplings and return to pan
- 18
Add kale pesto, olive oil drizzles, nutmeg, red pepper flakes, and salt
- 19
Gently toss to coat
- 20
Taste and adjust seasonings
- 21
Serve topped with Parmesan cheese
Tips
Work with two people when shaping dumplings to make the process faster and more efficient.
Don't skip rolling the shaped dumplings in flour - this coating prevents sticking and helps them hold their shape during cooking.
Continue cooking dumplings for the full 5-6 minutes even after they float to ensure they're cooked through completely.
Good to Know
Refrigerate cooked dumplings up to 2 days. Store leftover pesto separately up to 1 week.
Shape dumplings up to 4 hours ahead and refrigerate on floured baking sheet.
Serve immediately while hot with extra Parmesan and a drizzle of good olive oil.
Common Mistakes
Don't overmix dumpling dough to avoid tough texture.
Don't skip the flour coating or dumplings may stick together.
Don't undercook - floating doesn't mean they're done.
Substitutions
FAQ
Can I freeze the shaped dumplings?
Yes, freeze on baking sheet until solid, then transfer to bags. Cook directly from frozen, adding 2-3 minutes to cooking time.
What if my dumpling dough is too sticky?
Add flour gradually, one tablespoon at a time, until dough holds together but isn't dry. The recipe mentions up to 3/4 cup total.
Can I make the pesto ahead of time?
Yes, pesto keeps up to one week refrigerated. Press plastic wrap directly on surface to prevent browning.