Always searching for new recipes to use with our Sous Salt recently I’ve been enjoying Bon Appetit’s videos on FB. The other day I watched this video on how to make these beautiful little ricotta dumplings. Here is the link from their test kitchens. I tried these with my home made ricotta recipe and they were the lightest most flavorful little puffs. You don’t have to be as adventurous as I and make your own ricotta (although it isn’t that complicated) but do make sure you buy fresh ricotta that is on the drier side. I used our Fennel & Shallot Sous Salt but it would be perfect with the Porcini Mushroom Sous Salt and sauteed mushrooms instead of asparagus.




  • 1 1/2 cups whole-milk ricotta
  • 1 cup finely grated Grana Padano or Parmesan, plus more (for serving)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2¼ teaspoons Sous Salt Fennel & Shallot
  • ¼ cup all-purpose flour, plus more

asparagus & assembly

  • 8 ounces asparagus, trimmed, cut into 1-inch pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 green garlic stalk, pale green and white parts, thinly sliced crosswise
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons chopped chives
  • 2 teaspoons fresh lemon juice
  • 1 t Sous Salt Fennel & Shallot freshly ground pepper
  • Olive oil (for drizzling)



Pulse ricotta, Grana Padano, egg, egg yolk, and Sous Salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.

Dust a parchment-lined rimmed baking sheet generously with flour. Using a large dinner spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. Watch the video it will show you exactly how to do this.

asparagus & assembly

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.

Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.

Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).

Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

Do Ahead: Dumplings can be formed 1 month ahead. Freeze on baking sheet, then transfer to resealable plastic bag once frozen. Cook from frozen about 6 minutes.

As I mentioned this recipe is from Bon Appetit and the Video from their Test Kitchens. The photo is from Gentl & Hyers.