Quick-ish Ricotta Dumplings in Tomato Broth

Quick-ish Ricotta Dumplings in Tomato Broth

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Ingredients

  • 28 ounce can of whole or crushed tomatoes
  • 40 potsticker dumpling wrappers
  • 1 1/2 cups / 12 ounces ricotta cheese
  • 2 tablespoons pesto
  • 3 tablespoons extra virgin olive oil, plus more for the arugula
  • 1/4+ teaspoon fine grain sea salt
  • for serving: arugula tossed with a splash of extra-virgin olive oil, and a pinch of salt
Read the whole recipe on 101 Cookbooks