Description
Light, pillowy lemon ricotta sweet dumplings made with creamy ricotta, fresh lemon zest, and a hint of vanilla for a deliciously simple Italian dessert.
Ingredients
1 cup ricotta cheese (well-drained)
1 egg
1/3 cup sugar
Zest of 1 large lemon
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon vanilla extract
Pinch of salt
Powdered sugar, for serving
Fresh mint or berries, optional for garnish
Instructions
Drain the ricotta cheese in a sieve or cheesecloth to remove excess moisture.
In a mixing bowl, combine the ricotta, egg, sugar, lemon zest, lemon juice, vanilla extract, and salt.
Gently fold in the all-purpose flour and semolina flour until a soft, sticky dough forms.
With slightly wet hands, form the dough into small dumplings, about 1 tablespoon each.
Bring a large saucepan of water to a gentle simmer over medium heat.
Drop the dumplings into the water, cooking in batches to avoid overcrowding.
Once the dumplings float, let them simmer for another 1–2 minutes until cooked through.
Remove with a slotted spoon and drain on a paper towel.
Serve warm, dusted with powdered sugar and optionally topped with fresh mint or berries.
Notes
Drain ricotta thoroughly to prevent soggy dumplings. For added flavor, substitute orange zest or add mini chocolate chips. To freeze, place uncooked dumplings on a tray, freeze, and cook directly from frozen, adding 1–2 minutes to cook time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg