Ricotta & Nutmeg Dumplings with Whipped Squash & Crispy Sage

Name: Ricotta & Nutmeg Dumplings with Whipped Squash & Crispy Sage
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: Salt and black pepper; Salt and black pepper; Leaves from a small bunch of sage (about 50), picked and stalks discarded; 50 g (1¾ oz/3½ tbsp) unsalted butter; 50 ml (1¾ fl oz/3½ tbsp) extra virgin olive oil; 1 tsp Dijon mustard; Pinch of dried chilli flakes; 1 garlic bulb; 4 tbsp Greek yoghurt; ½ whole nutmeg, grated; 1 x 1 kg (2lb 4oz) butternut squash; 50 g (1¾ oz) Parmesan cheese, finely grated, plus extra to serve; 1 egg; 500 g (1lb 2oz) ricotta; 75 g (2½ oz/½ cup plus 1 tbsp) Italian 00 flour

Preparation info

Serves
4
as a Main

Difficulty
Easy
Ready in
1 hr 30

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

The fried sage adds a welcome contrast to the rich creaminess of the sauce and dumplings. A couple of handfuls of sage leaves will do the trick, and so long as they don’t overlap too much in the pan (which inhibits frying and crisping), you’ll end up with a brittle herby garnish that you’ll want to sprinkle over everything.

Ingredients

For the dumplings

500 g (1lb 2oz) ricotta
75

Main course
Starter
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6.

Lay four sheets of kitchen paper on a board, stacked on top of each other. Peel away the film from the ricotta container and pour away any excess liquid that’s pooling around the cheese. Tip the ricotta into the centre of the kitchen paper