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Ricotta Spaetzle with Herbed Chicken Sausage

IngredientsCheese, Eggs, Grains
Menu PartEntree
ricotta spaetzle chicken sausage

Source: Bosch LLC, Broadview, Ill.

Iraj Fernando, executive chef for Southern Foodservice Management at this corporate account, says this pairing of sausage with pasta is a popular dish in the company’s executive dining room. Fernando will sometimes substitute a five-cheese ravioli for the spaetzle.



1 1/2 cups water
1 egg
1/3 cup ricotta cheese
3 cups flour
1 1/2 tsp. salt


  1. Sift flour and salt together.
  2. In separate bowl, whisk together the water, egg and ricotta cheese. Combine with the flour and salt and mix well. (Batter should not be too thin or too thick; it should break from the spoon and resemble a very wet bread dough.)
  3. Using a spaetzle grater, grate dough over boiling water (alternately, press dough through holes of a colander). The spaetzle will rise to the top of the water when almost done. Cook for another 1 to 2 minutes.
  4. Transfer cooked spaetzle to a bowl and keep warm. Continue with remaining spaetzle dough.
  5. To serve: Spoon spaetzle onto a plate. Spoon any sauce you like onto the spaetzle and top with an herbed chicken sausage. Serve with a side such as curried kale salad.

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