Sicilian Stuffed Pasta Dumplings
These plump, golden pasta dumplings are filled with a simple, savory potato and cheese mixture. Boiled until tender, they're perfect with a drizzle of olive oil and a sprinkle of Parmesan.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 2 cups all-purpose flour
- ½ cup water
- 1 large potato
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- 1
Boil the 1 large potato in salted water until fork-tender, about 20 minutes. Drain, let cool slightly, then mash until smooth.
- 2
In a bowl, mix the mashed potato with 0.5 cup ricotta, 0.25 cup Parmesan, and 0.5 teaspoon salt. Set aside.
- 3
On a clean surface, mound the 2 cups flour and make a well. Add 0.5 cup water and 1 tablespoon olive oil. Gradually mix into a dough, then knead for 5 minutes until smooth. Cover and rest 10 minutes.
- 4
Roll the dough into a 1/8-inch thick sheet. Cut into 3-inch circles. Place a teaspoon of filling in the center of each, fold over, and pinch edges to seal.
- 5
Bring a large pot of salted water to a boil. Drop in the dumplings and cook until they float and are tender, about 4-5 minutes.
- 6
Drain and toss with the remaining 1 tablespoon olive oil and a pinch of salt. Serve warm with extra Parmesan if desired.
Tools you’ll need
- large pot
- rolling pin
- mixing bowl
- fork or potato masher
- 3-inch cookie cutter or glass
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