2 cups ricotta cheese (I like Bellwether Farms Sheep’s Milk Ricotta)
2 large egg yolks
½ cup all-purpose flour, plus more for dusting
½ cup chopped fresh basil, plus more for garnish
¼ teaspoon ground pepper
⅛ teaspoon salt
1 cup diced shallot
2 cloves garlic, chopped
2 cups sliced Shiitake mushrooms
1 cup (or more) fresh or frozen peas
½ cup mascarpone cheese
½ cup vegetable stock
extra-virgin olive oil
Shaved Parmesan cheese & arugula for garnish
Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.
Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20 oblong dumplings using about 1 heaping tablespoon for each. Place them on the floured pan. (Hint - use 2 spoons to form your dumplings into ovals. Scoop one tablespoon of the ricotta mixture from one spoon onto the other, until you end up with a smooth football-shaped dumpling.)
Carefully drop the dumplings into the boiling water and cook until they begin to float, 2 to 3 minutes. Remove with a slotted spoon and transfer to the paper-towel-lined pan.
Heat one tablespoon of oil in large nonstick pan. Add sliced mushrooms and cook stirring occasionally until water is released and they are slightly browned – about 6 minutes. Remove from pan and set aside.
Heat another tablespoon oil in a large nonstick skillet over medium heat. Add half the dumplings and cook, turning once, until browned, about 5 minutes. Transfer to a clean plate. Repeat with another tablespoon oil and dumplings.
Add shallot and garlic to the skillet. Cook, stirring, until fragrant, about 1 minute. Add peas, vegetable stock and marscapone. Cook, stirring occasionally, until thickened, about 2 minutes. Add reserved, cooked mushrooms and stir to combine. Serve the dumplings with the sauce, garnished with Parmesan, arugula and more basil, if desired.