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Ingredients
- 1.5 cups ricotta
- 1/3 cup grated pecorino cheese
- 1 egg yolk
- 1.5 tsp lemon zest
- salt
- 1 cup plus 2 tbsp flour
- 2 tbsp butter
Details
Servings 4
Preparation
Step 1
In a large bowl, mix together ricotta, pecorino, yolk, zest, and 1/2 tsp salt until combined. Sift 1/2 cup flour over mixture and use a spatula to fold together. Turn mix out onto a floured surface and sift rest of flour on top. With fingertips, gently incorporate flour into dough and lightly knead until just comes together.
Set a large pot of salted water to boil. Divide dough into 4 pieces. roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2 inch pieces.
Drop pieces into boiling water. Cook until they plump and float to surface, 2 minutes. Drain and shake off water.
Can place in a single layer on baking sheet and drizzle with olive oil before next step.
In a large skillet, melt 2 tbsp butter over medium. When it sizzles, add dumplings and cook until golden on one side, 6 minutes. Add 1 tbsp butter to skillet and toss to coat. Transfer to serving bowl and top with grated cheese. Serve warm.
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