SHEEP BALLS RECIPES

RICOTTA DUMPLINGS AND MAFALDE | RACHAEL RAY | RECIPE ...

Ricotta Dumplings and Mafalde | Rachael Ray | Recipe ... image

Rachael shares her meat-free meatballs, made with ricotta and bread + served in an easy tomato sauce with pasta on the side.

Provided by Rachael Ray

Number Of Ingredients 28

Ingredients

1 pound sheep’s milk ricotta
drained
1 cup toasted breadcrumbs
1/8 teaspoon freshly grated nutmeg
½ cup grated Parmigiano-Reggiano cheese
½ cup grated pecorino cheese
A handful of flat-leaf parsley
finely chopped
2 cloves garlic
grated
Pinch of red pepper flakes
optional
2 eggs lightly beaten
¼ cup EVOO
2 pints cherry tomatoes
halved
Salt
2 cloves garlic
chopped or grated
A handful of basil
torn
Pinch of ground pepperoncini or 2 teaspoons Calabrian chili paste or 1 teaspoon red pepper flakes
optional
1 jar passata (3 cups) or tomato sauce
1 pound short-cut mafalde
2 teaspoons butter
1 cup grated Parm  or pecorino
A few basil leaves

Steps:

For the dumplings, combine the ingredients in a bowl and roll into 2-inch balls
Bring water to boil for pasta
For the sauce, heat the olive oil in large wide skillet over medium-low heat and add the cherry tomatoes
Salt the tomatoes, cover and let the tomatoes break down a bit and slump
Add garlic, basil, red pepper (if using) and passata, bring to a boil and then reduce to a simmer
Listicle: Rachael Ray 12
5-Inch Deep Frying Pan with Helper Handle Add the ricotta dumplings, cover and let them simmer 5 minutes
Gently turn them and cook 8 to 10 minutes more, then transfer to a shallow serving dish
While dumplings cook, salt the pasta water and undercook pasta by 1 minute from package directions
 Reserve a little starchy cooking water (half a cup), toss the pasta with butter and cheese and the water, then marry the pasta with some of the remaining sauce in the skillet
  Serve the pasta topped with extra basil and pass extra cheese and sauce

RICOTTA DUMPLINGS AND MAFALDE | RACHAEL RAY | RECIPE ...

Ricotta Dumplings and Mafalde | Rachael Ray | Recipe ... image

Rachael shares her meat-free meatballs, made with ricotta and bread + served in an easy tomato sauce with pasta on the side.

Provided by Rachael Ray

Number Of Ingredients 28

Ingredients

1 pound sheep’s milk ricotta
drained
1 cup toasted breadcrumbs
1/8 teaspoon freshly grated nutmeg
½ cup grated Parmigiano-Reggiano cheese
½ cup grated pecorino cheese
A handful of flat-leaf parsley
finely chopped
2 cloves garlic
grated
Pinch of red pepper flakes
optional
2 eggs lightly beaten
¼ cup EVOO
2 pints cherry tomatoes
halved
Salt
2 cloves garlic
chopped or grated
A handful of basil
torn
Pinch of ground pepperoncini or 2 teaspoons Calabrian chili paste or 1 teaspoon red pepper flakes
optional
1 jar passata (3 cups) or tomato sauce
1 pound short-cut mafalde
2 teaspoons butter
1 cup grated Parm  or pecorino
A few basil leaves

Steps:

For the dumplings, combine the ingredients in a bowl and roll into 2-inch balls
Bring water to boil for pasta
For the sauce, heat the olive oil in large wide skillet over medium-low heat and add the cherry tomatoes
Salt the tomatoes, cover and let the tomatoes break down a bit and slump
Add garlic, basil, red pepper (if using) and passata, bring to a boil and then reduce to a simmer
Listicle: Rachael Ray 12
5-Inch Deep Frying Pan with Helper Handle Add the ricotta dumplings, cover and let them simmer 5 minutes
Gently turn them and cook 8 to 10 minutes more, then transfer to a shallow serving dish
While dumplings cook, salt the pasta water and undercook pasta by 1 minute from package directions
 Reserve a little starchy cooking water (half a cup), toss the pasta with butter and cheese and the water, then marry the pasta with some of the remaining sauce in the skillet
  Serve the pasta topped with extra basil and pass extra cheese and sauce

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From en.m.wikipedia.org

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