- 1 cup whole milk ricotta
- 1/2 cup grated pecorino romano
- 1 egg
- 5-6 Tbl fresh breadcrumbs
- 1/2 teas salt
- Freshly grated nutmeg to taste
Preparation time 25mins
Cooking time 85mins
Drain the ricotta for about 30 minutes. Mix together the ricotta, pecorino romano, egg & breadcrumbs. Season with salt & a little freshly grated nutmeg to taste.
Let sit so that the breadcrumbs thicken the mixture, 30 minutes.
Heat a large pot of well salted water to a boil over high heat.
Roll the dough into 20-30 small balls with well floured hands, placing them on a floured baking sheet. You want plenty of flour on the outside of each ball to make a protective skin on the naked mixture.
Carefully slip them into the boiling water. After they bob to the surface, cook 2 minutes. Remove with slotted spoon.
Serve with a sauce of your choice.