Dungeness Crab & Ricotta Dumplings - Ferrari-Carano

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Dungeness Crab & Ricotta Dumplings

Pasta & Side Dishes

Serves 4-6

This deliciously elegant recipe is sure to wow your guests. Fairly simple to make, these Dungeness Crab & Ricotta Dumplings are served in a quattro formaggio sauce and pair perfectly with our Emelia’s Cuvée Chardonnay.

Dumplings

01

Place all ingredients in a bowl and mix thoroughly. Form the dumplings by pressing the mix into a large spoon. Cook them in a steamer for 2-3 minutes. If a steamer is not available, place dumplings on a greased baking sheet and bake at 350°F oven for 6-8 minutes.

Quattro Formaggio Sauce

01

Place all liquids, garlic and onion in a pot and bring to a simmer. In a small bowl, incorporate the butter and flour then drop it into the pot of hot liquid and whisk until smooth. Allow to simmer for 10-12 minutes. Remove from heat. Add cheeses and continue to whisk. Return to heat and simmer for an additional 6-8 minutes.

Garnish

01

To serve this recipe, place 1/3 cup cheese sauce into a warm bowl. Place a handful of steamed spinach leaves in the center and top with 1 Tbsp tomato concasse. Set five dumplings around the spinach and top with grated Parmesan

Ingredients

Dumplings

  • 1lb sheep’s milk ricotta, or whole milk ricotta, drained several hours in strainer
  • ½ C Dungeness crabmeat
  • 2 whole eggs
  • 1 egg yolk
  • 1 tsp lemon zest, finely chopped
  • 1 pinch nutmeg
  • 1 tsp garlic, peeled and finely chopped
  • Salt, ground white pepper and black pepper to taste

Quattro Formaggio Sauce

  • 1 C whole milk
  • 1 C chicken stock (or water)
  • 1 tsp each fine diced garlic and onion
  • 4 Tbsp unsalted butter, softened
  • 4 Tbsp all-purpose flour
  • ½ C grated, dry aged Jack cheese
  • ¼ C diced soft Sonoma Jack cheese
  • ¼ C diced Teleme cheese
  • ⅛ C crumbled blue cheese
  • Salt & Pepper

Garnish

  • ½ lb fresh spinach, de-stemmed, washed and steamed
  • ½ C tomato concasse or uncooked crushed tomatoes
  • ¼ C grated Parmesan cheese