Semolina Dumpling Recipe

Prepare base

In a medium saucepan, combine whole milk and unsalted butter. Heat over medium until it just begins to simmer (bubbles around the edge), stirring occasionally.

Add semolina

Slowly whisk in the semolina while the milk is gently simmering to avoid lumps. Reduce heat to low and cook, stirring continuously with a wooden spoon, for 4–6 minutes until the mixture thickens to a soft, porridge-like consistency.

Finish and cool

Remove from heat. Stir in grated Parmesan, salt, and black pepper. Let the mixture cool for 10 minutes so it’s warm but manageable. Stir in the eggs one at a time, fully incorporating each egg before adding the next — this will enrich and bind the dumpling mixture.

Portion dumplings

Using two spoons or a small ice-cream scoop (about 1.5 tablespoons each), portion the semolina mixture into rounds on a parchment-lined tray. Wet your spoon occasionally to prevent sticking. Let the portions rest 10 minutes to set slightly.

Cook dumplings

Bring a wide pot of salted water to a gentle simmer (not a rolling boil). Poach dumplings in batches: lower them carefully into the simmering water and cook for 3–4 minutes until they float and are set through. Remove with a slotted spoon and keep warm on a tray; drizzle a little olive oil to prevent sticking if desired.

Sauté vegetables

In a heavy skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Add finely diced onion, carrot, and celery. Cook, stirring occasionally, for 6–8 minutes until softened and lightly golden. Add minced garlic and cook 1 minute more until fragrant.

Brown the goat

Increase heat to medium-high and add the minced goat. Cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes. Drain off any excessive fat if necessary.

Deglaze and build sauce

Stir in tomato paste and cook 1–2 minutes to caramelize. If using, add the red wine to deglaze the pan, scraping any browned bits; simmer 2–3 minutes until reduced by about half. Add crushed tomatoes, stock, rosemary, thyme, and bay leaf. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered or partially covered, for 25–35 minutes to concentrate flavors and thicken slightly. Stir occasionally. Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.

Finish

If the sauce is too thin, increase heat and reduce briefly to desired consistency. Taste and adjust seasoning. Keep warm until ready to plate.

Drain ricotta

If ricotta is watery, drain it in a fine-mesh sieve lined with cheesecloth for 15–30 minutes in the refrigerator to remove excess liquid. This ensures a fluffy whipped texture.

Whip

In a food processor or with an electric mixer, combine drained ricotta, heavy cream, lemon zest, olive oil, salt, and pepper. Process or beat until smooth and airy, about 1–2 minutes. Scrape down sides and taste; adjust seasoning or cream to reach a spoonable yet fluffy consistency.

Warm the whipped ricotta gently if desired (very low heat or brief microwave for 10 seconds) so it’s slightly warm but still whipped.

Spoon a generous dollop (about 2 tablespoons) of whipped ricotta onto each serving plate and spread slightly to form a nest.

Arrange 3–4 warm semolina dumplings on top of the ricotta per plate.

Ladle 1/3 to 1/2 cup of Goat Bolognese around and over the dumplings (adjust per plate size), ensuring each dumpling gets some sauce.

Finish with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley or microgreens, and optional grated Parmesan.

Serve immediately while dumplings and bolognese are warm.