Black Truffle and Ricotta Pelmeni in Brodo

Delicate Russian dumplings filled with black truffle infused ricotta cheese, served in a light and flavorful chicken broth. Garnished with freshly shaved black truffle for an elegant touch.

Prep Time

45 minutes

Total Time

1 hour 15 minutes

Calories

525 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.11/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2cupsAll-purpose flour(Plus extra for dusting)

£0.30

1Egg(Large)

£0.30

0.5cupWater(Cold)

0.5teaspoonSalt

£0.01

1cupRicotta cheese(Whole milk ricotta, drained well)

£1.75

1tablespoonBlack truffle oil(High quality truffle oil)

£1.50

0.3cupParmesan cheese(Grated finely)

£0.75

0.3teaspoonNutmeg(Freshly grated)

£0.10

6cupsChicken broth(Low sodium)

£1.50

1Bay leaf

£0.05

1Carrot(Peeled and chopped)

£0.10

1Celery stalk(Chopped)

£0.15

0.5Onion(Chopped)

£0.10

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

To tasteBlack truffle(For shaving as garnish)

£1.50

To tasteSalt(For broth seasoning)

£0.01

To tasteBlack Pepper(For broth seasoning)

£0.01

Total Cost

£8.43

£2.11 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Gradually incorporate the flour into the wet ingredients until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2.
**Prepare the Filling:** In a medium bowl, combine the ricotta cheese, truffle oil, Parmesan cheese, and nutmeg. Mix well and season with salt and pepper to taste.
3.
**Assemble the Pelmeni:** On a lightly floured surface, roll out the dough thinly. Use a small cookie cutter or knife to cut out small circles (about 1.5-2 inches in diameter).
4.
Place a small spoonful of the ricotta filling in the center of each circle. Fold the dough in half to form a semi-circle, pinching the edges to seal tightly. Bring the two points of the semi-circle together and pinch them to form a small, round dumpling.
5.
**Prepare the Broth:** In a large pot, combine the chicken broth, bay leaf, carrot, celery, and onion. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste. Remove the bay leaf before serving.
6.
**Cook the Pelmeni:** Gently drop the pelmeni into the simmering broth. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
7.
**Serve:** Ladle the pelmeni and broth into bowls. Garnish with fresh parsley and shaved black truffle. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2196 kJ

Carbs

48g

18% of RDA

Fat

25g

36% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

To prevent the pelmeni from sticking, dust them lightly with flour before cooking.

You can freeze the uncooked pelmeni for later use. Lay them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container.

For a richer broth, add a knob of butter at the end of cooking.

If you don't have fresh black truffle, you can use additional truffle oil to enhance the flavor. Be careful not to overdo it, as truffle oil can be overpowering.

Cooking Equipment

Large pot

Small saucepan

Rolling pin

Cookie cutter (optional)

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To prevent the pelmeni from sticking, dust them lightly with flour before cooking.

You can freeze the uncooked pelmeni for later use. Lay them out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container.

For a richer broth, add a knob of butter at the end of cooking.

If you don't have fresh black truffle, you can use additional truffle oil to enhance the flavor. Be careful not to overdo it, as truffle oil can be overpowering.

Black Truffle and Ricotta Pelmeni in Brodo

Ingredients

Instructions