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Pipette with Ricotta Cheese Dumplings and Cannellini Beans in Italian Cream Sauce (Pipette con Gnocchetti alla Ricotta e Cannellini all'Italiana)

Ease of preparation:  

Prep Time: 35 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1/2 cupricotta cheese
1/4 cupfreshly grated Parmigiano cheese
1/8 teaspoonnutmeg
1/4 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
2/3 cupflour
1egg
1/4 cupextra virgin olive oil
1/4 cupshallots, chopped
1garlic clove, minced
1 jarBARILLA Three Cheese Sauce
1 cupwhipping cream or half & half
1 cupcannellini beans, cooked and drained
1/2 teaspoondried marjoram leaves
1 box (16 ounces)BARILLA Pipette
1/2 cupfreshly grated Pecorino cheese


MIX ricotta cheese, Parmigiano cheese, nutmeg, salt and pepper until blended. Slowly stir in flour, mixing until crumbly.
STIR in egg until blended. Bring 2 quarts lightly salted water to a boil. Drop rounded spoonfuls of dough into the water; boil until dumplings float to the top. Remove from water; set aside and keep warm.
HEAT oil in a large skillet over medium heat. Add shallot and garlic. Cook 3 to 4 minutes or until tender.
ADD Italian Cheese Sauce, cream, beans and marjoram. Heat to a simmer, stirring occasionally.
COOK Pipette according to package directions; drain and return to pot.
ADD cream sauce to hot Pipette; mix lightly. Gently stir in dumplings. Transfer to serving platter or bowl; sprinkle with cheese



Use a small scoop to shape dumplings.


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