Sweet Ricotta Dumplings with Strawberry Sauce

This is a recipe from the amazing cooking class I just took at the Kansas City Culinary Center, called "A Little Trip to Italy."  The recipe was created by the instructor- Matt Chatfield (I want to make sure he gets the credit!) and I was amazed at how well this turned out!  The subtle sweetness of the ricotta really pairs well with strawberries, and I plan on experimenting with this recipe (toasted almonds on top?  Blueberry sauce?) to give my own twist to it.  


For the strawberry sauce:

• 2 cups fresh strawberries, hulled and quartered
• 1/4 cup sugar
• 2 tbsp fresh lemon juice 

For the dumplings:

• 1/4 tsp kosher salt
• 4 tbsp butter, melted
• 16 oz (1 lb) drained ricotta cheese
• 2 eggs
• 1 cup flour
• pot of boiling water + 2 tsp kosher salt
• a small ice cream scoop 
• glass of ice water

Start heating about 3 quarts of water with the salt and bring it to a boil.  Meanwhile, put the strawberries in a saucepan with the sugar and lemon juice and cook over medium heat until the berries are soft and the juice is released.  Turn off the heat.  Now for the dumplings--mix the ricotta cheese with the eggs and 1/4 tsp of salt.  When that is combined, add the flour and fold it into the cheese (make sure it is incorporated well).  When the water boils, turn the heat down slightly so it is more of a high simmer instead of a boil.  Scoop out a portion of the dough (about 2 tbsp) with the ice cream scoop and drop it into the hot water.  Dip the scoop back into the ice water each time before scooping more dough (it prevents sticking and makes the dumplings more uniform).  Try to work quickly so your dumplings cook at about the same time.  The dumplings should spend about 5 minutes in the water-- when they rise to the surface you know they're almost done.  According to Matt, the dumpling should spring back when pinched and not be soft at the center.  Put the melted butter in an bowl and add the cooked dumplings (a small strainer or slotted spoon works well to remove them from the pot of water).  Coat the dumplings in the butter.  Plate a few of the dumplings for each serving and sauce with the strawberries.  I think adding some toasted almond pieces would add a nice crunch, but honestly this dessert is fantastic how it is right now!  Enjoy!