Lemony Ricotta Dumplings with Walnut Pesto

This homemade dumpling recipe might look difficult and taste difficult BUT it’s so easy. These soft pillowy dumplings with a zesty fresh pesto is the ultimate comfort food. Perfect for a cold night to warm you up and easy enough to make any night of the week!

  • Author: Blakely Trettenero
  • Yield: 4 servings 1x




2 cups whole milk ricotta

2 eggs



3/4 cup all-purpose flour

Walnut Pesto:

1/3 cup walnuts

2 garlic cloves, roughly chopped

2 cups basil

Zest of 1/2 lemon

1 teaspoon fresh lemon juice



1/2 cup Parmesan

2/3 cup extra virgin olive oil


The first thing you want to do is make the ricotta dumplings

In a bowl combine the ricotta, eggs, salt, pepper, and flour until just combined. Make sure you don’t over mix! Let the dough sit for 30 minutes 

While the dough is sitting make the pesto. In a blender or food processor add in the basil, walnuts, chopped garlic, lemon zest, lemon juice, parmesan, salt, pepper, and a little of the oil. Turn the food processor on and once everything is blended slowly add in the oil until the right consistency. Set aside once the pesto is done

Bring a large pot of salted water to a boil

Add a small spoonful at a time of the dough into the boiling water. The dumplings double in size so make them as small or large as you’d like! 

The dumplings will sink then float to the top. Let them cook 4-5 minutes until cooked through

Strain the dumplings and add to a bowl. Spoon some pesto over the top and toss to coat

Add the dumplings to a plate and top with grated Parmesan, chopped basil, a crack of pepper, and a little drizzle of olive oil. Serve hot!