April 23, 2014 Ricotta dumplings with red pepper sauce and asparagus stew all by Jaques Pepin

Delicious doesn't have to be hard - colorful and easy is always good.

Ricotta Dumplings with red pepper (and tomato) sauce from Jacques Pepin's video Cozy Carbs as well as his book Essential Pepin page Page 102

video 

http://blogs.kqed.org/essentialpepin/2011/09/10/episode-108-cozy-carbs/

Jacques Pepin has shared this recipe in the New York times, Food and Wine and other magazines so I can share it here:

Early this afternoon I pre-measured everything so I could take little time to cook.

Ricotta dumplings with red pepper sauce according to Essential Pepin

Sauce
1 6 oz red bell pepper cored seed and cut into 1 inch pieces *
1 6oz of tomato cut into 1 inch chunks *
1 cup water *
1/2 tsp. salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon Potato starch (or corn starch) dissolved in 1 Tablespoon water (cold)
1-1/2 Tablespoons unsalted butter
1 tablespoon olive oil

(*my changes... I used 6 ounces of drained jarred whole roasted peppers and 6 ounces canned whole San Maranzo Italian tomatoes with 1/2 cup (depending on your preference of thickness) of the juice from the can of the tomatoes- puree in a blender - I didn't strain it or use a hand blender because I used the the regular blender) (what can I say I was lazy) 

"Put the red pepper and tomato in a saucepan with the water and bring to a boil over high heat, then reduce the heat to low, cover, and boil gently for 8 minutes.  Put the mixture through a food mill or sieve to remove the skin and tomato seeds (you should have 1-1/4 cups)
   Return the pureed mixture to the saucepan and sitir in the s/p and dissolved potato starch.  Bring to a boil andd the butter and oil and emulsify with a hand blender (or use a food processor) for about 10 seconds. Set aside." (JACQUES PEPIN)

Dumplings
"Bring 4 quarts of water to a simmer in a large pot.  Preheat oven to 160 degrees."

In food processor with blade place:

"8 ounces (1 cup) ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1 large egg
1/2 cup all purpose flour
1/2 cup grated Gruyere or Emmenthaler cheese
2 Tablespoons minced fresh chives
1/4 cup grated Parmesan Cheese"

Process for "10 seconds"
"transfer the dumpling batter to a bowl and mix in" 2 Tablespoons minced fresh chives".

"Make the dumplings in 2 batches, dropping the batter about 1 Tablespoon at a time, as quickly as possible, into the simmering water.  Let the dumplings cook at a low simmer for 10 minutes, they will rise to the top of the water and float as they cook.  Lift the dumplings from the water a slotted spoon or skimmer, drain well, and arrange on a platter.  Keep warm in the oven while you make the remainder of the dumplings."

"Meanwhile, reheat the sauce.
When the second batch of dumplings are cooked, add to the platter with the first batch or divide all the dumplings among individual plates.  Spoon on the warm red pepper sauce and serve sprinkled with the Parmesan" jacques Pepin

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I also made Asparagus stew from Jacques Pepin New complete Techniques page 81 
Very good.. good flavors that bring out the fresh flavors of the asparagus! 
Sorry the recipe isn't Printed anywhere so I can not share it.