How To Prepare Ricotta Dumplings with Peas and Prosciutto?

Perfectly balanced, this pasta dish is full of flavour explosions.

Product:

European Organic Garden Peas (400g)

Preparation Time: 15 mins
Cook Time: 30 mins
Serving: 4

Ingredients:

• 2 x Cups of European Organic Garden Peas (400g)
• 2 cups orecchiette pasta
• 1/4 cup (60ml) olive oil, plus extra to drizzle
• 1/2 onion, thinly sliced
• 1/4 cup (60ml) dry white wine
• 4 thin slices prosciutto or ham, sliced
• 2 tablespoons mint leaves

Ricotta Dumplings

• 250g fresh ricotta
• 2 tablespoons grated parmesan, plus extra to serve
• 1/3 cup (50g) plain flour
• 1 egg, plus 1 extra yolk
• 2 tablespoons finely chopped flat-leaf parsley
• Large pinch freshly grated nutmeg

Instructions:

1. For the ricotta dumplings, briefly process all the ingredients in a food processor with salt & pepper until smooth. Chill until needed.
2. Cook pasta in a pan of boiling salted water according to packet instructions, adding peas for the final 2 minutes of cooking time, then drain. Rinse briefly in cold water to cool slightly, then drain again. Toss with 1 tablespoon of the oil.
3. Heat remaining oil in a large pan over medium-low heat. Add onion & cook for 5 minutes or until soft. Add the wine, prosciutto, peas & pasta &lightly toss for 1 minute or until pasta is heated through. Arrange the contents of the pan with its juices in a single layer over a large serving platter.
4. Meanwhile, bring a pan of salted water to the boil. Drop the ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, & simmer for 2 minutes.
5. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt & freshly ground black pepper, scatter with mint & a little extra parmesan, then drizzle with extra oil & serve warm.