These Pecan Ricotta Dumplings were created by Chef Keith Schroeder of High Road Craft Ice Cream and feature pecan meal with fresh sage, lemon and Parmigiano reggiano.

Pecan Ricotta Dumplings
  • 1 & ½ Cups All Purpose Flour
  • 1 & ½ Cups Whole Milk Ricotta
  • ¼ Cup Pecan Meal
  • 4 ea. Whole Eggs
  • ½ Tsp Salt
  • ¼ Cup Pecan Oil
  • 2 Tbsp. Sage, Fresh, chopped
  • 3 Tbsp. Butter
  • 1 ea. Lemon, whole, juiced
  • ¼ Cup Parmigiano Reggiano, grated
  1. Combine flour, pecan meal, and salt and mix well.
  2. Make a well in the center of the mix and add eggs.
  3. Combine with a fork until the dough binds and set aside to allow time to rest.
  4. Bring two quarts of water to a boil.
  5. Using a small scoop, or two spoons, create miniature dumplings.
  6. Drop into boiling water six at a time.
  7. Lift out with a slotted spoon onto a platter.
  8. Repeat until all dumpling dough is used.
  9. In a large sauté pan, warm pecan oil over medium heat.
  10. Add butter.
  11. Add dumplings in a single layer, turning frequently, until just beginning to brown.
  12. Add sage and toss for two minutes.
  13. Turn off heat and mix in lemon juice.
  14. Finish with the grated Parmigiano reggiano.