Ricotta dumplings with pistachio-cilantro pesto from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 218) by Adeena Sussman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachaelsb on September 24, 2023

    This was delicious!!!!! Pesto was great and dumplings were incredibly flavorful and light. Very easy to prepare.

  • Kduncan on August 06, 2020

    Pretty easy recipe, mine were a bit sticky before going into the hot water bath. The dumplings are very cheesy, a bit too intense for me, but my SO loved them. The pesto is awesome, used it on some pasta later in the week.

  • mlipps on January 28, 2020

    I really loved this recipe. I think I overworked the dough, so need to make it a few more times to get the texture just right. Also, couldn't find good looking basil in January so I just doctored up a jar of pesto with the cilantro, zough, and pistachios. Will try it from scratch this summer, but I was happy with this shortcut!

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