Get the recipe:
These dumplings give you the satisfaction of making your own pasta without having to make your own pasta. Alison Roman cooks ricotta dumplings with butter peas and asparagus in her latest column. It’s basically spring on a plate.
——————————————
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).