Potato, broccoli and ricotta dumplings

Potato, broccoli and ricotta dumplings

The potato, broccoli and ricotta dumplings are a delicious dish and, if prepared in smaller sizes, they can also be served as a particular and original appetizer.


200 gr broccoli
200 gr ricotta vaccine
1 yolk
30 g butter
120 grams of potatoes
200 grams of sausage
230 gr puff pastry

Preparation and Procedure

To prepare the broccoli and ricotta dumplings, first clean the broccoli and potatoes, cut the broccoli into florets and boil them in boiling water, then boil the potatoes (in two different pots).

Drain the vegetables al dente and cut the potatoes into small pieces. In a pan melt a knob of butter and add the sausage previously peeled and crumbled and brown well.

Meanwhile in a large bowl pepa ricotta and soften it by passing it with a fork.

Add the broccoletti in the pan with the sausage and let them flavor, also put the potatoes into pieces, mix and season with salt.

Add the mixture of vegetables and sausage to the ricotta cheese and mix well all the ingredients with a wooden spoon.

Spread the roll of puff pastry on a baking sheet covered with parchment paper and cut it into four large squares, put in the center the filling of broccoli and ricotta prepared and close the packet, joining and overlapping the corners in the center.

Turn off the outer surface of the bundles with the beaten yolk.

Bake in a ventilated oven at 180 a.m. for 25/30 minutes, until the puff pastry is cooked and golden. Then bake and serve the dumplings hot.

Advice for conservation

Prepare the broccoli and ricotta potato dumplings well in advance and freeze them still raw. Just thaw them and pass them in the oven before serving them to get the same taste as just made!

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