The only thing better than a beautifully designed restaurant that’s oozing with style and charm is one that also serves, oh I don’t know, ricotta dumplings. We stopped by Greenpoint’s beautiful Sauvage to capture the pretty little restaurant, which is also the current driving force of my #InteriorGoals.
Sauvage was kind enough to share the recipe for said (mouth watering) ricotta dumplings. Sure, making them might require a pasta machine, but if they aren’t reason enough to invest in one, I don’t know what is.
Bon Appétit !
Ricotta dumplings | Chef Lisa Giffen, Sauvage
64 grams chestnut flour
64 “OO” flour (or AP flour)
2 egg yolks
1 whole egg
1 cup whole milk ricotta well drained
2 beef bones
Vegetable for beef stock:
1 celery stalk
1 tsp tomato paste
1 tsp black pepper corns
1 Tbl salt
Vegetables and herbs to finish:
4 baby carrots, cut into 1 inch rounds
4 spring onions, cut in 1 inch rounds
4 radish cut into 1 inch rounds
picked parsley leaves, chervil, tarragon, dill
1. Mound the flour on a clean work surface and create a well in the center. Place the eggs and egg yolks in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
1. Roast beef bones for 1 hour at 350 degrees.
2. Put in large stock pot cover with water, tomato paste, onion, carrot, celery, salt, bring to a boil, and then simmer for 3 hours. Continously skimming.
3. Carefully strain stock through a fine mesh strainer.
4. Bring stock to boil and add the cut vegetables and boil for 3 minutes. Add dumplings and cook for 1 minute.
5. Finish soup by adding fresh herbs and a squeeze of lemon juice.