I love this sauce made with chunky plum preserves, but you could use any chunky jam you have in your pantry. Cherry, mixed berry or apricot would all be delicious.
- Ingredients for the jam sauce:
- 2 tablespoons unsalted butter
- 1 cup chunky plum jam
- Ingredients for the ricotta dumplings:
- 1 pound fresh ricotta, drained if necessary
- 2 large eggs
- ¼ teaspoon kosher salt
- 1 cup all purpose flour, plus more as needed
Bring a large wide pot of salted water to a boil for the dumplings. For the sauce, heat a large skillet over medium heat. Add the butter. When the butter is melted, add the jam and ¼ cup water.
Cook, stirring, until the jam melts and is bubbling. Simmer to make a syrupy sauce, about 2 minutes. Set aside, off heat, while you make the dumplings. For the dumplings, put the ricotta in a large bowl and break up any clumps with a fork to loosen it. Beat the eggs in a small bowl with the salt and pour over the ricotta. Stir well to combine.
Add the flour and stir just to make a smooth dough. The dough should be stiff and hold its shape, but still sticky. If not, add a little more flour.
Fill a drinking glass with cold water. Dip two soup spoons in the water and scoop up some dough with one. Use the other spoon to pack into a dumpling shape and slip the dumpling into the simmering water. Continue to wet the spoons and slide the dumplings into the water until you’ve used all of the dough. (You can also make the dumplings with a small ice cream scoop).
Once the dumplings have floated to the surface of the water, cook 5 minutes and remove one with a slotted spoon. It should feel firm to the touch and spring back when pressed. If it is soft at all, return the water and cook another minute or two. Once the dumplings are cooked, bring the sauce to a simmer and transfer the dumplings with a slotted spoon to the sauce.
Simmer and gently turn the dumplings in the sauce to coat them, adding a little more water to the sauce if it’s too thick. Serve immediately.