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Ricotta Dumplings with Peas & Mint

I haven't had much inspiration for new meals lately. I've just been making a lot of the same old stuff. But recently, YouTube started recommending so many Bon Appetit videos and I've been watching them while hungry and a bunch of dishes have been imprinted in my brain, including the one I'm sharing in today's post.

The original recipe included asparagus, but to be honest, asparagus isn't really my favorite and my sister actively dislikes it so I decided to switch it up a little and use English peas and mint instead. The result was a light, delicate dish that was a perfect dinner for a warm summer night.
Ingredients [serves 4]:
15 ounces ricotta (drained overnight)
1 egg
1 egg yolk
1 cup grated pecorino romano
pinch salt
⅓ cup flour, sifted

2 tablespoons olive oilxt
3 cloves garlic, sliced
1 teaspoon crushed pepper flakes
1 cup vegetable stock
1 tablespoon + 1 tablespoon butter
1 cup peas
10 mint leaves, chiffonade
+ mint sprigs
+ grated pecorino

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