Vegetarian

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto is for Dinner.

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto takes 30 minutes to prepare.

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto takes 20 minutes to cook.

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto makes 4 servings.

The ingredients for Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto are:

1 cup Peas, frozen
128 grams Asparagus, fresh
7.33 tbsp Extra Virgin Olive Oil
1.25 tsp Kosher Salt (by 65PLUS1)
.5 tsp Pepper, black
10.67 tbsp Parmesan Cheese, shredded
1 lemon yields Lemon Juice
1.875 cup Ricotta Cheese, whole milk
1 large Egg, fresh, whole, raw
0.25 cup Flour - Gold medal all purpose flour
2 clove Garlic
.33 cup Pistachio Nuts

Here is how you make Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto:

If using frozen peas, place 1 cup in the bowl of a food processor fitted with the blade attachment to thaw while you prepare the dumplings and asparagus, about 20 minutes. If using fresh peas, bring a small pot of water to a boil. Add 1 cup shelled fresh peas and blanch until bright green and crisp-tender, about 1 minute. Drain and immediately transfer them to an ice water bath. Drain again and transfer to the food processor.Arrange a rack in the middle of the oven and heat the oven to 425?F. Snap the woody ends off 1 pound asparagus, then cut the stalks crosswise on a slight diagonal into 2-inch pieces. Place in a 9x13-inch or other 3-quart baking dish. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat, then spread out in an even layer.Finely grate 2 ounces Pecorino Romano cheese (about 1 packed cup). Place half in a medium bowl and half in the food processor. Finely grate the zest of 1 small lemon into the medium bowl. Halve the lemon and squeeze the juice into the food processor (about 2 tablespoons).Add 15 to 16 ounces whole-milk ricotta cheese, 1 large egg, 1/2 teaspoon of the kosher salt, and the remaining 1/4 teaspoon black pepper to the medium bowl and stir to combine. Add 1/4 cup all-purpose flour and stir to just combine; do not overmix.Use a size 40 (1 1/2 tablespoon) cookie scoop or 2 spoons to drop 16 golf ball-size portions of the ricotta mixture into the prepared baking dish, spacing them about 1/2-inch apart.Bake until the tops of the dumplings are firm and the asparagus is tender, about 15 minutes. Meanwhile, smash and peel 1 small garlic clove, then add it to the food processor. Add 1/3 cup olive oil and the remaining 1/4 teaspoon kosher salt. Process, stopping to scrape down the sides of the bowl as needed, until the mixture comes together into a rough paste, about 30 seconds. Coarsely chop 1/3 cup pistachios.Divide the pea pesto among 4 shallow bowls and spread it out in a large, even circle with the back of a spoon. Divide the dumplings and asparagus among the 4 bowls, piling it on top of the pesto. Sprinkle with the pistachios.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user R0CHEY.

The nutritional information for Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 616.3

• Total Fat: 50.2 g
• Cholesterol: 114.9 mg
• Sodium: 982.3 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 3.6 g
• Protein: 25.2 g

The dietary needs meet for Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto is Vegetarian