Ricotta Dumplings with Orecchiette, Peas and Prosciutto

When I first made this recipe, I wasn't sure what to expect, I actually thought that it sounded quiet bland. But when I cooked it I found this pasta dish to be an amazing mix of different textures and subtle flavours that compliment each other perfectly.

This recipe is by Jill Dupleix.

Ricotta Dumplings With Orecchiette, Peas and Prosciutto Serves 4

2 cups orecchiette pasta

1/4 cup olive oil, plus extra to drizzle

1 cup freshly podded or frozen peas

1/2 onion, thinly sliced

1/4 cup dry white wine

4 thin slices prosciutto or ham, sliced

2 tbs mint leaves

RICOTTA DUMPLINGS

250g fresh ricotta

2 tbs grated parmesan cheese, plus extra to serve

1/3 cup plain flour

1 egg, plus 1 extra yolk

2 tbs finely chopped flat leaf parsley

Large pinch freshly grated nutmeg

For the ricotta dumplings, briefly process all the ingredients in a food processor with salt and pepper until smooth. Chill until needed.

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 oil.

Heat remaining oil in a large pan over medium low heat. Add onion and cook for 5 minutes or until soft. Add the wine, prosciutto, peas and pasta and lightly toss for 1 minute or until pasta is heated through. Strew the contents of the pan, with it's juices, in a single layer over a large serving platter.

Meanwhile, bring a pan of salted water to the boil. Drop ricotta batter by the teaspoon into the boiling water, cooking 6 at a time, and simmer for 2 minutes. Drain on paper towel while you cook remaining dumplings, then scatter over the pasta. Season well with sea salt and freshly ground black pepper, scatter with mint and a little extra parmesan, then drizzle with extra oil and serve warm.