Ricotta Malfatti With Roasted Pepper, Pistachio, And Yogurt Sauce

• Ricotta Malfatti
• 1 cup flour
• 1/2 cup grated parmesan
• 10 ounces fresh ricotta
• 2 eggs, beaten
• salt and pepper
• Pistachio and Roasted Pepper Sauce
• 1 red bell pepper, roasted, skin removed
• 1 1/2 tablespoons butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/3 cup sundried tomatoes packed in olive oil
• 1 cup Greek yogurt
• 1 cup vegetable or chicken broth
• 1/3 cup pistachio meats
• 1 cup mint leaves, loosely packed
• 1 teaspoon allspice
• black pepper and salt
• 1/2 lemon

1. In a large bowl, mix malfatti ingredients until the dough stays together. Add flour if needed.
2. Bring a pot of salted water to a boil and drop in rounded tablespoonfuls of dough one, being careful not to crowd the pan. If making the malfatti as a side, use smaller spoonfuls of dough so you get more dumplings. When the malfatti are done, they rise to the top. Remove them to plates with a slotted spoon.
3. In a pan, cook garlic and onion in butter until soft. Add garlic, onion, half of the mint, the juice of the lemon, and the rest of the ingredients to a food processor and puree. Season to taste. Return the pureed sauce to the pan the onions and garlic were cooked in and briefly heat it before pouring it over the malfatti.
4. Finely chop remaining mint. Smother malfatti in sauce and garnish with fresh mint to serve.

ricotta malfatti, flour, parmesan, ricotta, eggs, salt, pepper sauce, red bell pepper, butter, onion, clove garlic, tomatoes, greek yogurt, vegetable, pistachio meats, mint, allspice, black pepper, lemon

Taken from food52.com/recipes/10525-ricotta-malfatti-with-roasted-pepper-pistachio-and-yogurt-sauce (may not work)