Mandisa Horn, from Horn O Plenty, shares a recipe for Baked Ramp and Ricotta Dumplings with Lemon Butter Sauce.
Baked Ramp and Ricotta Dumplings (Malfatti) with Lemon Butter Sauce
For the Dumplings: (makes about 15)
4 cups fresh spinach chopped
1 cup chopped ramps (leaves and bulbs)
3/4 cup ricotta cheese
1/4 cup Parmesan cheese
1 TBS ground nutmeg
Salt and pepper
1 cup all purpose flour or gluten-free flour
In a medium bowl, combine the spinach, ramps, ricotta cheese, eggs, Parmesan cheese and nutmeg. Season with salt and pepper and mix well.
Preheat oven to 350
Shape dumplings into a round ball about the size of 2Tbs. Line onto a buttered full sheet pan and bake until lightly golden.
For the Lemon butter sauce:
1/2 cup heavy cream
4 Tablespoons butter
4 Tbs lemon juice
Salt and pepper to taste
Add butter and the cream to a small pan on medium heat. Once butter is melted whisk and continue to cook until mixture begins to bubble. Remove from heat and add the lemon juice and whisk once more. Add salt and pepper to taste. Drizzle over ricotta dumplings
Visit Horn O Plenty located at 220 Wolfsburg Road in Bedford or call (814) 623-0522 for more information.