Ricotta Dumpling with Raspberry Sauce


Ricotta Dumpling with Raspberry Sauce created by Dole Blogger Ambassador Ally Philips.


    • 3/4 cup ricotta cheese
    • 1/4 cup mascarpone cheese
    • 1 teaspoon vanilla extract
    • 1/4 cup powdered sugar
    • 1 package (8 oz.) refrigerated crescent roll dough
    • 2 tablespoon butter
    • 1 cup frozen DOLE® Raspberries
    • 1/4 cup raspberry jam
  • Method
    1. Combine ricotta, mascarpone, vanilla and powdered sugar in a bowl. Stir to combine.
    2. Roll out the crescent roll and press into a muffin tin. If using a crescent roll sheet, roll out the sheet and cut into eight squares. Drop 2 tablespoons of cheese mixture into the center. Pull up opposite sides to make a pouch.
    3. Preheat oven to 350°F.
    4. Bake for 15 minutes or until golden brown.
    5. Heat a small saucepan over medium heat, and add butter, raspberries and jam. Cook for 5-7 minutes. Dust dumplings with additional powdered sugar, if desired. Serve sauce with dumplings.

Crafted By

Ally Phillips

Prep Time23 min

Cook Time15 min

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