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ricotta-dumplings-with-roasted-tomatoes

You know those days when you’re craving pasta but don’t want to feel heavy afterward? I get it. That’s when I make these ricotta dumplings with roasted tomatoes. They’re so light and soft it feels like you’re eating clouds, and they come together faster than picking something to watch on Netflix. I just mix up the ricotta, roll a few, and use the juiciest summer cherry tomatoes I can find — they’re at their peak right now, so the sauce practically makes itself in the oven. Then it’s just toss, plate, and enjoy. You still get that satisfying carb moment, but it stays fresh, bright, and exactly what you want for a summer lunch that won’t knock you out for the rest of the day.

Ingredients