I do not have a ton of sauces on hand. And frankly, since I do not have a pasta project currently, I tinker when time allows. Our newly developed ricotta dumplings are special. Their full body and lightness make them crushworthy. But I did not want to leave them alone to my laziness and eating them with a browned butter sauce. I took the dumplings down to our friends at Charcoal BYOB. They have an insane pasta program and plenty of sauces to play with. On the drive, I started thinking more about our dumplings. I figured their texture would easily allow for me to stuff them. This was a thought I most likely would not have tripped over had I not had time to ponder during the drive. When I arrived, we started cooking the dumplings and I set to stuffing a few with a delicious nduja. The dumplings behaved wonderfully and perfectly resealed around the filling. We ate the stuffed dumplings with a coarse red sauce. The other tests, beautiful plates of pasta, were equally delicious, thanks to the synergy of the sauce and the dumplings.
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