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Ingredients
- 6 Tbsp. extra virgin olive oil
- 4 c. sliced mushrooms (about 10 ounces)
- 1 Tbsp. fresh lemon juice
- 1/2 c. dry vermouth
- 1 c. fresh ricotta cheese (about 7 1/2 ounces)
- 2 x Large eggs separated
- 1 Tbsp. freshly grated Parmesan cheese
- 1/3 c. all purpose flour
- 1 c. plus 2 Tbsp. fresh white breadcrumbs
- 6 Tbsp. butter (3/4 stick)
- Â Â Freshly grated Parmesan cheese
- Â Â Minced fresh chives
Directions
- For Sauce: Heat oil in heavy large skillet over medium heat. Add in mushrooms and lemon juice and saute/fry till mushrooms are brown, about 6 min. Add in dry vermouth. Boil 3 min, scraping up browned bits.
- Set aside. (Can be prepared 1 day ahead. Cover and chill.)
- For Dumplings: Blend ricotta, yolks and 1 Tbsp. Parmesan in processor. Add in flour and process till smooth. Transfer mix to large
- bowl. Season with salt and pepper. In medium bowl, beat egg whites till
- stiff but not dry. Fold whites into ricotta mix in 2 additions. Fold
- in breadcrumbs.
- Pour water into heavy large skillet to depth of 2 inches. Bring to simmer
- over medium heat. Drop batter by rounded Tbsp. into water. Cover and cook 3 min. Turn dumplings over, cover pan and cook 3 min longer. Using slotted spoon, transfer dumplings to paper towels and drain.
- Bring mushroom sauce to simmer. Add in 6 Tbsp. butter and stir just till melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives.
- Makes 12 Dumplings.
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