Ricotta Dumplings with Pistachio-Cilantro Pesto

Serves 3-4 Active Time: 20 minutes Total Time: 40 minutes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the pesto: In the bowl of a food processor, process the basil, cilantro, Parmigiano-Reggiano, schug, pistachios, salt, and pepper. With the motor running, drizzle in the olive oil in a thin stream until a smooth pesto forms, about 20 seconds. Measure out ½ cup and store the rest in an airtight container in the refrigerator for up to 1 week.

Step 2

Make the dumplings: Bring a medium pot of generously salted water to a boil over medium-high heat. Stack three heavy-duty paper towels on a plate. Dollop the ricotta on top of the towels, spread it out, stack three more paper towels on top, and press down for 5 minutes to absorb the liquid.

Step 3

Transfer the ricotta to a bowl and stir in the Parmigiano-Reggiano, egg yolk, salt, and pepper. Gently sift in the flour and stir just until a loose dough is formed. Form the dough into 10 golf ball–sized rounds. (Don’t handle or pack the dough too much. The balls don’t need to be perfectly round, either.)

Step 4

Drop the dough into the water, return to a boil, and cook until the dumplings float to the top and are cooked through, 4 to 5 minutes. Use a slotted spoon to transfer the dumplings to a paper towel–lined plate. Reserve ¼ cup pasta cooking water.

Step 5

Finish the dish: In a large skillet, cook the reserved ½ cup pesto and ¼ cup pasta cooking water over medium heat until simmering, 2 to 3 minutes. Move the drained dumplings to the skillet, toss to coat with the pesto, and warm through for 2 minutes. Season with salt and pepper and garnish with pistachios.