Sweet Ricotta Dumplings with Strawberry Sauce

Name: Sweet Ricotta Dumplings with Strawberry Sauce
Yield: makes about 18 canederli, serving 6
Ingredients: 3 pints fresh strawberries, hulled and quartered (about 6 cups); 1/2 cup sugar; 1/4 cup freshly squeezed lemon juice; 1 tablespoon plus 1/4 teaspoon kosher salt; 6 tablespoons butter; 1 pound fresh ricotta, drained; 2 large eggs; 1 cup all-purpose flour; A 3-quart saucepan; a wide pot, 8-quart capacity, for cooking the canederli; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a 2-ounce spring-loaded ice-cream scoop

December 9, 2011

Here’s a beautiful and special dessert: ivory canederli, sitting in a crimson pool of fresh strawberry sauce. Whereas the savory Canederli al Cumino (page 9) are fried, these delicate morsels are poached and have a very light texture. They are formed from a dough of ricotta, eggs, and flour instead of reconstituted bread. These are best when cooked just before you serve them (although the sauce can be made ahead), and in the recipe I give you a sequence of steps to streamline the procedure. Cook the strawberry sauce first, if you haven’t already, then proceed to make the canederli. Follow my instructions for poaching them—it’s important to cook them all the way through—and you’ll have perfect canederli in minutes. Once your guests taste them, I know they will tell you that this dessert was worth waiting for.

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