Ricotta dumplings
Ingredients for ricotta dumplings
(4 portions)
500 g ricotta
2 eggs
30 g butter at room temperature
100 g LAND-LEBEN organic spelt breadcrumbs
50 g wheat semolina or spelt semolina
1 packet of vanilla sugar
Zest of half an organic lemon
Ingredients for stewed berries
400 g red berries, strawberries, raspberries, redcurrants etc.
100 ml water
2-3 tablespoons of honey
Ingredients for buttered breadcrumbs
200 g LAND-LEBEN organic spelt breadcrumbs
60 g butter
Preparing the ricotta dumplings
Fluffy ricotta dumplings rolled in crunchy spelt breadcrumbs are combined with fruity stewed berries to conjure up PURE summer on our plates. The fine dumplings are particularly loved by children and also taste great with apple sauce.
For the ricotta dumplings, mix together all the ingredients, cover and leave to rest for 1 hour in the fridge.
Wash the red berries and simmer together with the water and sugar until the berries fall apart. Put the stewed berries to one side.
Fill a large pan with salted water and bring to the boil. Remove the dumpling dough from the fridge and form into twelve equal-sized dumplings with wet hands or an ice cream scoop. Then place the dumplings in boiling water and leave to simmer for approx. 15 minutes.
In the meantime, melt the butter in a frying pan and cook the organic spelt breadcrumbs until they are golden brown.
Warm up the stewed berries again.
Remove the dumplings from the water and roll in the breadcrumbs. Serve with the stewed berries and garnish the dumplings with some icing sugar if desired.
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