Ricotta Dumplings with Broad Beans and Sage

This is a light and delicate first course, full of
top-note flavours. It makes the perfect, playful build-up for a heavier main course, much like
a quiet, gentle introduction to a song.

Preparation time :	1 hour, plus 3 hours chilling
Cooking time :	20 minutes to 30 minutes
Total time :	1 hour 20 minutes to 1 hour 30 minutes, plus 3 hours chilling

Serves: 6

Ingredients

500g ricotta, drained
65g plain flour
5 egg yolks
125g parmesan, grated, plus extra to serve
1 unwaxed lemon, finely grated zest
150g podded broad beans
6 tbsp melted butter
1 tsp chopped sage

Method

1. Mix the Ricotta, flour and egg yolks together, add the Parmesan and lemon zest and season with salt. Cover and chill for 1 hour. Take out and shape into dumplings using 2 spoons dipped into warm water. Lay the dumpling on floured greaseproof paper and chill for 2–3 hours.
2. Bring a large pan of salted water to the boil. Plunge the beans into boiling water for 1 minute, scoop them out, remove their skins, then transfer to a bowl. Pour over the butter, sprinkle on the sage and stir to coat. Turn the water down to a simmer and poach the dumplings for 5–6 minutes. Lift out with a slotted spoon and put on warm plates. Scatter over the buttery broad beans and top with some extra Parmesan and freshly ground black pepper.

Drinks recommendation

Light and subtle: a fresh-flavoured gavi is a sympathetic match for the delicate dumplings.