Print Friendly, PDF & Email

Every now and then when you’re cooking you need a no brainer~~a recipe that’s easy to do, has some shortcuts, and gives you the satisfaction you’re looking for in a flash!  Well, if you’ve hankerin’ for something warm, gooey, subtly sweet and boholicious, then this ‘Ricotta Dumpling with Raspberry Sauce’ will fill the bill.

ricotta dumpling with raspberry sauce

ricotta dumpling with raspberry sauce

Yield: Serves 6+


  • Preheat oven to 325
  • 1 refrigerated package of crescent rolls (8 crescents)
  • 1/2 cup ricotta cheese
  • 1/2 cup mascarpone cheese
  • 3 Tbl. heavy cream
  • 1 vanilla bean, scraped
  • 1/4 cup powdered sugar (plus more for garnish dusting)
  • 2 Tbl. butter
  • 1 cup Dole Sunshine frozen raspberries
  • 1/4 cup raspberry jam (get the best brand you can afford)


  1. Combine the ricotta, mascarpone, cream, vanilla bean (inside scraped for paste) and powdered sugar in a bowl and blend together.
  2. Roll out the each crescent roll and stretch a little.  Dollop some of the mixture into the center, then pull up opposite sides and make a pouch/dumpling.  Place on a parchment paper lined cookie sheet.
  3. Bake in a preheated 325 oven about 12 minutes or until golden brown, and when done, remove and dust with powdered sugar.  
  4. Meanwhile make the raspberry sauce by melting the butter in a skillet over medium heat, add the raspberries and jam and blend cooking about 5-7 minutes.  Spoon over the dumplings when serving.
  5. (Note: If there is extra filling, put a dollop on the plate and then place the dumpling on top~~you can never have too much yummy filling!)


This makes a great camping recipe. Check out the dumplings cooked on a grill in individual cast iron baby skillets.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

ricotta dumpling with raspberry sauce



No more articles