Ricotta Dumplings with Mixed Berry Sauce #DoleRose
It’s almost time for the New Year’s Rose Parade and although I will be freezing my butt off here at home in the chilly midwest, I’m excited to be virtually participating in this year’s event with my good friend Ally Phillips (from Ally’s Kitchen), Dole packaged foods, Finn Partners public relations agency and HQ marketing agency.
My friend Ally will be doing cooking demos for 2 days in Pasadena, CA, at the “Live on Green” event December 29 & 30 before the big parade and this is one of the recipes she’ll be demonstrating. I’m a little jealous–I would so like to be there! The Live on Green event is a free event where families are invited to indulge in food, entertainment and fun activities for three days in downtown Pasadena on Dec 29 and 30, 2015 from 9 a.m. to 3 p.m. at the Pasadena conference center. There will be over 100,000 square feet of free entertainment, and there will be lots of fun healthy cooking demos at the Dole Bistro.
A bunch of us food bloggers are virtually participating by trying (at home) and blogging the same recipes that Ally will be demonstrating this year at the big event leading up to the Tournament of Roses Parade on Jan 1, 2015. Although I’m more of a DIY-kinda cook that doesn’t use pre-packaged foods much, I was intrigued with the ricotta dumplings and decided to give them a try.
My dumplings don’t look much like Ally’s pretty little things and I think that’s because I tried to fit too much of the filling into each little dumpling. No matter, they still taste delicious. My daughter even ventured to try one and she loved these lovely little cheese-filled pastries!
I made a couple very slight revisions to the recipe: I skipped the whipping cream (because my cheese mixture was already quite soft enough), used vanilla extract in place of the bean (just because I couldn’t find my vanilla beans) and then, with the sauce, I used a mix of raspberries and strawberries and cut down the amount of butter. I wasn’t paying attention to how long the sauce was cooking, so it thickened up much more than Ally’s, too, especially after it cooled, but it was marvelous with the sweet, cheese-filled pastries.
- 1 refrigerated package of crescent rolls (8 crescents)
- 3/4 cup ricotta cheese
- 1/4 cup mascarpone cheese
- 1 vanilla bean or 1 teaspoon good quality vanilla extract
- 2 - 4 Tablespoons powdered sugar (plus more for dusting)
- 1/2 - 2 Tablespoons butter
- 1 cup Dole Packaged Foods frozen raspberries (and/or other berries)
- 1/4 cup raspberry jam
- Preheat the oven to 325 F. Combine the ricotta, mascarpone, vanilla bean (inside scraped for paste) or extract and powdered sugar in a bowl and blend together.
- Roll out the crescent rolls and stretch a little. Dollop some of the cheese mixture into the center, then pull up opposite sides and make a pouch/dumpling. Place on a silicon baking mat or parchment paper lined cookie sheet.
- Bake at 325 F. for about 12 - 18 minutes or until golden brown, and when done, remove and dust with powdered sugar.
- Meanwhile, make the berry sauce by melting the butter in a skillet over medium heat, add the raspberries and jam and blend cooking about 5-7 minutes. Spoon over the dumplings at serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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