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    Ricotta Dumplings with Broad Beans and Sage

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    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 60 minutes 30 minutes

    Serves: 6


    • 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


    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.

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    Drinks recommendation

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


    Average user rating

    4 stars