Quick-ish Ricotta Dumplings in Tomato Broth
Ingredients
Dumplings
-
40
pieces
potsticker dumpling wrappers
-
1½
cups
ricotta cheese
-
2
tablespoons
pesto
-
3
tablespoons
extra virgin olive oil
-
¼+
teaspoon
fine grain sea salt
Tomato Broth
-
28
ounces
can of whole or crushed tomatoes
-
1
cup
tomato water
-
2
cups
water
-
½
teaspoon
salt
For Serving
-
to taste
arugula
-
to taste
splash
extra-virgin olive oil
-
to taste
pinch
salt
Instructions
- Strain the tomatoes to catch the tomato water and reserve the solids.
- Mix ricotta, pesto, olive oil, and salt to create the filling.
- Place a dollop of filling on each dumpling wrapper, wet the edges, and seal them.
- Prepare the broth by mixing tomato water, water, salt, and olive oil in a saucepan and bring to a simmer.
- Boil dumplings in salted water until they float, then transfer to bowls.
- Ladle tomato broth over dumplings and top with arugula.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
500mg
Cholesterol
30mg
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