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Ingredients
- 500 g ricotta impastata or very dry, thoroughly drained whole-milk ricotta; weigh after draining
- 70 g Parmesan finely grated
1 large egg- 2 large egg yolks
70 g all-purpose flour sifted; a little extra only if needed after the test dumpling
salt to taste, plus some for the poaching water
ground black pepper to taste- 1 pinch ground nutmeg
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Briefly process or beat the dry ricotta, Parmesan, whole egg and yolks until smooth. Add the sifted flour, salt, pepper and nutmeg. Mix just until combined, then cover and refrigerate for about 30 minutes.
- Bring a wide pan of lightly salted water to a gentle simmer. With two teaspoons, form a small oval dumpling and lower it into the water. Cook until it holds together and is cooked through. If it breaks up, mix a teaspoon of extra flour into the chilled dough and test again before proceeding.
- Form small spoon-sized dumplings and poach in batches, keeping the water at a gentle simmer rather than a rough boil. Once they float, continue cooking until the centers are set and at least 160°F; floating alone is not the final doneness check.
- Lift with a slotted spoon, drain well and transfer to your prepared sauce. Serve promptly. Keep uncooked mixture refrigerated while working, and cook it the same day.
Notes
Four servings are a home portion suggestion.
These are spoon-shaped dumplings, so the soft mixture does not have to be rolled into ropes.
Use only enough extra flour to help a test dumpling hold; too much makes the dumplings heavier.
