Ingredients
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1 (15 oz) pkg part-skim ricotta cheese
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1/2 cup grated Parmesan cheese
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2 large egg yolks
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1 tbsp finely chopped chives
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1 cup all-purpose flour, plus more as needed
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2 tbsp olive oil
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2 tbsp unsalted butter
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1 cup shelled fresh peas or frozen peas, thawed
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1 (8 oz) pkg fresh sugar snap peas, halved
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1/4 cup chopped mint, to garnish
Steps
1
Bring a large pot of salted water to a boil on high. In a large bowl, combine the cheeses, egg yolks, and chives. Season with salt and pepper. Gently mix in the flour until just combined, taking care not to overmix. Set aside.
2
Lightly sprinkle a work surface with flour. Using a bench scraper or knife, cut dough into 4 pieces. Roll 1 piece into a 1-inch-wide rope, cutting dough in half if needed. Slice rope into ½-inch dumplings. Repeat with remaining dough. In 2 batches, add dumplings to boiling water. Cook 1 min., until dumplings are cooked through and float. Using a slotted spoon, transfer dumplings to a paper towel–lined plate to drain.
3
In a 12-inch skillet, heat the oil and butter on medium-high. Once butter is melted, add both peas and season with salt and pepper. Cook 3–5 min., until snap peas are tender and bright green. Remove from heat. Add cooked dumplings to skillet and toss to combine. Season with salt and pepper. Garnish with the mint, if desired.
Tips
If your ricotta has a loose consistency, strain it through a fine-mesh sieve to remove the excess water.
