Ingredients:
15 oz tub of full fat ricotta (drained on paper towels)
140 g AP flour and 30 g AP flour
1 egg

Drain ricotta well on per towels. Mix with 140 g AP flour into a soft dough. The dough will be fairly wet. Roll the dough onto a board floured with the remaining 30 g AP flour. Roll the dough into 3/4 inch logs and cut into pillow shapes. Cook on a low boil for 3 minutes after the dumplings have risen to the surface, and store in a metal bowl with olive oil, to keep separate, until ready to use.

Back to menu