Pork Family friendly Italian

Ricotta dumplings with orecchiette, peas and prosciutto

Name: Ricotta dumplings with orecchiette, peas and prosciutto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 2 cups orecchiette pasta; 1/4 cup (60ml) olive oil, plus extra to drizzle; 1 cup freshly podded or frozen peas; 1/2 onion, thinly sliced; 1/4 cup (60ml) dry white wine; 4 thin slices prosciutto or ham, sliced; 2 tablespoons mint leaves; 250g fresh ricotta; 2 tablespoons grated parmesan, plus extra to serve; 1/3 cup (50g) plain flour; 1 egg, plus 1 extra yolk; 2 tablespoons finely chopped flat-leaf parsley; Large pinch freshly grated nutmeg

3 ratings

15m

25m

Orechiette with peas prosciutto — Image: blog.superette.co.nz

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Perfectly balanced, this pasta dish is full of flavour explosions.

2 cups orecchiette pasta
1/4 cup (60ml) olive oil, plus extra to drizzle
1 cup freshly podded or frozen peas
1/2 onion, thinly sliced
1/4 cup (60ml) dry white wine
4 thin slices prosciutto or ham, sliced
2 tablespoons mint leaves

Ricotta dumplings

250g fresh ricotta
2 tablespoons grated parmesan, plus extra to serve
1/3 cup (50g) plain flour
1 egg, plus 1 extra yolk
2 tablespoons finely chopped flat-leaf parsley
Large pinch freshly grated nutmeg

Method

1.

For the ricotta dumplings, briefly process all the ingredients in a food processor with salt and pepper until smooth. Chill until needed.
2.

Cook pasta in a pan of boiling salted water according to packet instructions, adding peas for the final 2 minutes of cooking time, then drain. Rinse briefly in cold water to cool slightly, then drain again. Toss with 1 tablespoon of the oil.
3.

Heat remaining oil in a large pan over medium-low heat. Add onion and cook for 5 minutes or until soft. Add the wine, prosciutto, peas and pasta and lightly toss for 1 minute or until pasta is heated through. Arrange the contents of the pan with its juices in a single layer over a large serving platter.
4.

Meanwhile, bring a pan of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt and freshly ground black pepper, scatter with mint and a little extra parmesan, then drizzle with extra oil and serve warm.