Every now and then when you’re cooking you need a no brainer~~a recipe that’s easy to do, has some shortcuts, and gives you the satisfaction you’re looking for in a flash! Well, if you’ve hankerin’ for something warm, gooey, subtly sweet and boholicious, then this ‘Ricotta Dumpling with Raspberry Sauce’ will fill the bill.
Makes: 8
Preheat oven to 325
What you need & What you do:
1 refrigerated package of crescent rolls (8 crescents)
3/4 cup ricotta cheese
1/4 cup mascarpone cheese
3 tbl heavy cream
1 vanilla bean
1/4 cup powdered sugar (plus more for garnish dusting)
2 tbl butter
1/2 pint raspberries
1/4 cup raspberry jam
Combine the ricotta, mascarpone, cream, vanilla bean (inside scraped for paste) and powdered sugar in a bowl and blend together.
Roll out the each crescent roll and stretch a little. Dollop some of the mixture into the center, then pull up opposite sides and make a pouch/dumpling. Place on a parchment paper lined cookie sheet.
Bake in a preheated 325 oven about 12 minutes or until golden brown, and when done, remove and dust with powdered sugar. Meanwhile make the raspberry sauce by melting the butter in a skillet over medium heat, add the raspberries and jam and blend cooking about 5-7 minutes. Spoon over the dumplings when serving.
(Note: If there is extra filling, put a dollop on the plate and then place the dumpling on top~~you can never have too much yummy filling!)
©alice d’antoni phillips www.allyskitchen.com
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