🍛How to Sculpt Dumplings

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🍛 How to Sculpt Dumplings

I love to bake and cook, especially Italian dishes. In fact, my idea of a perfect day consists of cooking my family’s favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan

Sculpt Dumplings
Sculpt Dumplings

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How to Sculpt Dumplings
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 to 6-1/2 cups all-purpose flour
  • 6 large eggs
  • ¾ cup water
  • 2 teaspoons olive oil
  • SAUCE:
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups tomato puree
  • ½ cup grated Parmesan cheese
  • ⅓ cup water
  • ⅓ cup tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • ⅓ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
  4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.
Notes
Nutrition Facts
10 each: 901 calories, 25g fat (13g saturated fat), 307mg cholesterol, 963mg sodium, 124g carbohydrate (17g sugars, 7g fiber), 45g protein.

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