Alison Roman's Ricotta Dumplings | NYT Cooking
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- Опубликовано: 7 май 2019
- Get the recipe: nyti.ms/2H977mL
These dumplings give you the satisfaction of making your own pasta without having to make your own pasta. Alison Roman cooks ricotta dumplings with butter peas and asparagus in her latest column. It's basically spring on a plate.
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You know why I like these. They're city people in a tiny apartment. I aint got room for half the gadgets other chefs want to use!
Alison Roman is the perfect recipe video host. Wise move, NYT team. Please keep ‘em coming!
Right???
You blew it, New York Times.
@@nancycowan6109 she is amazing and yet they let her go. Dumb move.
So I also watched her bon appetit videos and I gotta say these NYT ones are so much better. They really make a point to showcase her personality more and I love this non - edited kind of editing of the videos! Great job
I think there's a great vibe between her and the crew shooting. Perhaps at the end, she could ask them to taste the dishes.
Needs lemon. I can feel it through the screen.
Exactly!!
I was surprised the dish didn't get a squeeze of lemon at the end. Seems obvious.
she mentioned that lemon zest would be a good addition to add to the dough right after the eggs, but she left it out to keep the recipe simple. I totally agree that it needs some acid to lighten it up though
This. So much.
I am obsessed with this dish. I don't know if that's a good thing, but I can't help it. Make it a few times a week. I use scallion or green onion or spring onion (don't use the green part), but otherwise the same ingredients as in video. Tastes absolutely amazing, and I almost always end up eating the whole skillet's worth in one evening. Shameless. One thing I find helpful is when I know I'm making it I make the dumpling mix the night before and refrigerate. It saves me a step on cooking day, but also seems to help the dough set up better.
Perfect idea year round to make vegetables enjoyable. Want to get your kids to enjoy veggies? Make them with Dumplings. Such a fun word.
Made these dumplings with mushrooms and a side of kale salad w/ almonds and acorn squash and it was one of my favorite meals I’ve ever cooked
Nobody likes a show off..ok
Lol...jk
@@calderonjd30 😭🤣
Great idea! I’ll try this as a side today.
I made this not once, but twice because it was that tasty. First time used leeks, second time I found ramps I found at the Union Sq. farmer's market. Will make again next spring for sure.
OMG Could you please give me the recipe amounts. I want to make this but I do not subscribe to the "pay"site. Thank you in advance.
I love this recipe. I made it a few times but without the peas and with fresh basil pesto plus a squeeze of lemon in the end.
This recipe makes me happy. I can't wait to try it. I also enjoy any video with Alison Roman. I've been enjoying her so much lately in her videos with Bon Appetit. I also just saw that she had her own channel but hasn't posted in a year! I'd watch so many more from her.
Oh hey I didn't know Alison has vids done for Bon Appetit! Thanks for mentioning that. I will check them out. Alison rocks! Love her cooking techniques and personality and humour!
I am enjoying your videos and appreciate your humanness, thank you.
Alison, you did it again! I have to make this too, thanks.
Finally tried this and have to say, I really wasn't crazy about the ricotta dumpling - since stopping (or severely restricting) bread, pasta, rice, starchy carbs in general I just don't like eating them. I love ricotta in many ways but the dumplings just didn't do it for me. The vegetables on the other hand, I did scallions (for ramps), asparagus, frozen peas and some baby spinach and sauted with some butter, olive oil and A LITTLE garlic, mint and basil...YUM, could eat a mountain of it.
I can't wait to make this. Thank you for another wonderful video!
This was such a charismatic video
What a beautiful bowl!
If you're in Europe, especially German speaking region, use wild garlic (Bärlauch) instead of ramps
This looks delicious and you are very entertaining! Thanks.
Still one of my favorite springtime recipes.
Love your videos. And your kitchen.
Looks so good
Alison I am a hummus nut! Can you show some recipes that you like for hummus? I love seeing variations in recipes!
Love the personality, love the recipe
I like how you expound on every food and detail of your cooking process. It's very nice. I like ricotta a lot and would eat a lasagna with only ricotta if possible. To find a dumpling recipe is quite nice. Thank you.
Great video! Where is the gold mixing bowl from?
This is brilliant!
Awesome!
Danke!
Yep. Luckiest lady in all of NY. Thank you for this lovely stuff, Allison! (Thank you, Sam Sifton -for leading me to the BEST stuff in every realm!)
In Sam Sifton we trust.
That looks soooo good .
Love this dish. The buttery leek and ricotta bites, with crisp tender asparagus and peas, with just rightly seasoned with salt and pepper. I dont use any pea shoots or other leafy greens, not needed. I always enjoy a great dish that incorporates ricotta which is a treat in itself. Buy a good ricotta. Season the mixture with salt and pepper. Interested in other dishes using these dumplings.
You know who she reminds me of is Sarah Paulson only I kind of like her a little more. Between great recipes and an entertaining content, bridging the cultural gaps with food (because food is love) with charismatic and talented people these NYT cooking videos are pretty amazing. Go figure that New York has game. Positive cultural directions make life feel a bit more positive and you can’t discount the value of learning how to cook your new favorite dish. Crazy amount of helpful tips and info. Know you’re hydrated in your heart.
Literally forgot how much i loved her and melissa 😭😭😭
Eric Kim same! Just rediscovering them now.
Ramps? Why have I never heard of them before? Great dish.
Awesome recipe. I’ve struggled with ricotta dumplings but these were great. Being the meataterian I am, I added a little crumbled bacon for a little salt (and meat). Loved it as an almost vegetarian meal
" you can tell when it's done because it will go from '.. green..' to like 'VERY GREEN!' " hahaha
Ricotta on toast with tomato salt pepper and evoo. Perfection
Loved the recipe, can you send all the ingredients you used? Please.
Love Alison's recipes but gotta say, she really missed the opportunity for a "These ramps are ramping up" joke around the 6:27 mark
foraging for ramps in the state of New York is restircted now due to amny people and... chefs from the city harvesting them... great veg, but consider it a treat
Ramps are available for about a minute and a half, in May. If you see them, buy them. You might not see them again.
This dish looks great! I’m normally vegetable averse but I’m going to try this recipe, because of the ricotta dumplings 👀👅
I tried 1 recipe from Alison and liked it. In this one, I love the veggies part, but not sure about the lumpy ricotta balls. Alison's personality is refreshing though.
You should look for a recipe for Ricotta Gnocchi. Most are super easy, and the dough has more stability and smoothness and is as easy to cook, but still similar in creaminess. The Ricotta dumpling(or gnocchi) does seem to work well with this recipe (I think because it mixes well with the buttery sauce), though I have switched to a different Ricotta dumpling recipe I liked more.
Eric Miletic Thanks! I will have a look !
it's now Nov and i'm thinking these dumplings would be great in a rich tomatoie or braised meat sauce? any suggestion?
Definitely a good Marinara sauce would be great.
Hello do you have a gluten free substitute to use for the dumpling?
Making this tomorrow, but maybe with gorgonzola? And a light oil/shallot/dijon/champagne vinegar dressing? Mmmmm, maybe with pear juice
If Sarah Paulson and Drew Barrymore had a love child . . .
noviceguy2 lol... I had recently commented reminds me of Sarah Paulson
Is Alison going to be coming back to the NYT's video line up? What is the current situation? Thanks!
I love all of Alison Roman's videos -- but this might be my fave bc she ACTUALLY WASHES a vegetable.
Alison is a good chef and I like listening to her bubbly voice ?
wondering if you could use almond meal instead of flour.
Jesus Christ that mixing bowl needs me.
Does anyone know where you can get that kind of all-metal skimmer-spoon that Alison uses to scoop out the dumplings?
Amazon, Google "spider strainer"
Sauteed mushrooms would be a nice addition.
Diced Rice 😛
she is the tops! and so is that recipe!
I can't wait to try this when ramp season ramps up in a couple weeks. I'm celiac so I hope a GF version of the dough will work. 😬
May I suggest Bob's Red Mill GF 1-to-1 Flour? It may work better than their regular GF AP Flour, because it will help bind the ingredients better, especially if your Ricotta has some moisture. You may also want to try www.zestandlemons.com/potato-and-ricotta-gnocchi/ if you eat potatoes. Lauren, owner of the site, make great recipes for people with Celiac Disease.
You can try almond flour and baking soda. I’m going low carbs. And you don’t need much almond flour. Mix with some flaxseed of psyllium husk if you want to to be bonded more.
Eric Miletic Thank you! I used Bob's 1 to 1 but the recipe from this video:
ruclips.net/video/vCdeAHOtlzQ/видео.html and they were delicious! My non-celiac husband loved them, too!
Reema Miah thank you! I used Bob's 1 to 1 but for low carb option the almond flour sounds good. Thank you again.
I think these Ramps are what we call Wild Garlic in the UK. Anyone know if that’s correct?
I googled it and it's a different kind of thing though pretty similar. Ramps seem to be an American type of vegetable and the wild garlic is a European one. From my quick research I'd say you can definitely substitute ramps with wild garlic. :)
You are correct in that it is called wild garlic in the UK, but is not the same Allium. Ramps (Allium tricoccum) are specific to North America, Ramps, or Wild Garlic in UK, is Allium ursinum. Recipe works just as well with any Allium.
Okay, I thought I was a decent cook. Having been in the f&b world for most of my career but, I’ve never heard of allumim? Or, ramps. I fear I’ll look pretentious going to Whole Foods asking for ramps?!? But, I’m so excited for this recipe. Thank you.
I would have to say, that is a scary amount of salt.
Rebekah Bridges-Tervydis it’s allium, garlic, leeks, ramps, onions and shallots fall under this category
You may have better luck at a farmer's market than Whole Foods. Eataly also carries them. They have a short window, about late April to early May.
Alliums are a group of veg: leeks, garlic, ramps, onions, shallots, scallions- basically anything onion-esque are all in this group.
Do garlics+leeks+scallions = ramps? 😊
Where in the name of all that's holy can I get that gorgeous golden mixing bowl she's using?
Search "Texas Ware Melamine Bowls" on eBay or even Poshmark.
I asked her where she got it and she replied and said she got it at a flea market in KY. I'm obsessed with that damn bowl
❤❤❤
Can you a normal chicken dumplings? With spicy sauce 😋 (Indian style)
WOW, You’re gorgeous! My daughter is allergic to gluten, what would you recommend for a gluten free flour substitute?
gorgeous
Does this reheat well as leftovers?
Yes.
I would have added lemon zest and parsley to the batter
Malfatti!!
lol why is every cooking channel talking about ramps...
Risen Tomaten, ausgeholt mit Schnittlauche, Inhalte der Tomaten und Petersilie, rein fühlen mit Käse über backen, herzhaft;):)...!!!
#RampRant
I love the "I got original, fresh, interesting produce, but if you want to be basic please go ahead, sweety" vibe
HALP my dumplings are falling apart in the pot what am I doing wrong?
Not enough flour?
Ramps. Who knew?
Am I the only one who's developed a slight infatuation with Alison? I just love her passion and enthusiasm for food! and her recipes are all spot-on!
If the main camera zoomed out a bit, it will be less headache to watch/follow what was happening. Out of focus frequently too when zooming in too much.
Are you half Italian? You cook so many things only a real Italian would cook. I know I’m Italian. 😁
I can’t afford a subscription so I can’t get recipes......
2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
¾ cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
(or small bunch Ramps or Scallions)
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
¼ cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving
@@rickmiletic1376 thank you so much! I never saw this!!!
Good lord,, enough about the ramps. Why do I feel like I immediately need to go purchase ramps, and cook with ramps?! Ramps. Ramps. Ramps.
Why are the eggs blue for God's sake??... 😅😅😅
Some breeds of chicken lay blue eggs (e.g., Araucana chickens).
The towering postage equally pause because broker recently dream except a instinctive multimedia. spooky, large hell
I positively hate the melamine bowls, but Alison Roman is probably the sexiest chef EVER. She speaks to my soul. More Alison, please.
Please to watch me make ricotta dumpling
Fuck off finally
Should have put the asparagus in first to cook, then the ramps (which should not be used, since people are decimating the wild ramp population), then the peas at the very last moment. Also, lemon zest should have been added to either the dumplings or the greens. This would make a nice side dish for lamb chops.
this is a worse version of Andy's ricotta dumplings from Bon Apetit in 2017
Stephanie: TY for this comment. Now I can look up the actual recipe. I love "BA" videos. I am not a super big fan of NYT Cooking because it is a pay website and they never give amounts of ingredients or recipes on the videos.
Also, I came to the same conclusion of the #Stew recipe... the Chickpea Stew.... that dish has been around for decades in India and Africa.
I agree. I like her vegetable dish, but use his dumpling.
@@tormentedsoul7852 He also has a video for his recipe on BA's RUclips.
So.... Theyre gnocchi.....
Boy no.
@@ineschaby6122 yeah
Nope, not gnocchi.
Actually yes, they are a type of gnocchi from Tuscany called "Gnudi".
Gnocchi is simply Italian for dumpling.
I wish they would post the recipe. I am NOT going to subscibe & PAY for a cooking website when there are 1000's of food videos and recipes online. NYT Cooking.... really?? I have a limited income and you have advertisers. This is ridiculous.
2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
¾ cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
(or small bunch Ramps or Scallions)
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
¼ cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving
@@rickmiletic1376 Thank You
Ricotta dumplings aka ricotta "gnocchi". Seriously, "just buy all three" types of ricotta? Only suggestion is spread it on bread? Yes, you can spread it on bruscetta and add some other flavors like olives, basil, or orange and honey, or tomato and onion relish or a hundred other combinations. OR you can serve a scoop with fresh fruit and a drizzle of honey, or just honey and riccotta is wonderful, or mix with tomato sauce and toss with cooked pasta, OR make the "dumpling" mix and instead of poaching, make ricotta pancakes. I don't know, everyone seems to like this broad but to me she seems like they woke her up from a night of heavy drinking and said "Start cooking, we have a video to make."
AND if the ricotta is too moist you can let it sit in a strainer or piece of cheese cloth to let the excess water drain.
Too funny, but you’ve given me the answer I needed.. things to do with ricotta. I’ll make her dumplings since I have beautiful asparagus , I’ve been having it with grilled eggplant slices. Now, on your suggestion, I’ll try it accompanying savory and also sweet flavors. I’ve a couple of containers to use up ;))
Can you please stop making these videos blurry and out of focus at random parts, it's so distracting and hurts my eyes.
Ohhh good lord Alison. What did I just say about your other cooking before? You hear people feel better about eating healthy, but thats a BIG FAT LIE. My mom been cooking like that for years and not once have I felt better. Listen people you can eat anything you want, but dont over engorge yourself, and eat only when your hungry. Thats the key to living better. And hell even having a great metabolism it wont kill ya to at least do some mild exercise. And nigga dont tell me its the type of food you eat cause places like Italy who eat a Mediterranean diet (which is the healthiest they say) still have fat people when I visit my country. Same thing goes for Morocco when I visit my friends. Etc, etc, etc.
Squanchmaster Squanch what are you going on about?
What? You know she doesn't read the comments, right?