Ricotta dumplings make your life a lot simpler and more elegant, so try them out!
- 2 cups of whole-milk ricotta cheese
- 1 lemon
- 1 egg plus 1 egg yolk
- 2 teaspoons of salt
- 1/4 cup of flour
- Pepper to taste
- If your ricotta isn’t drained, do so with a colander and cheese-cloth to make sure there isn’t too much excess liquid in the batter.
- In a large bowl, mix the ricotta with the salt and pepper. Use a microplane or zester to zest the lemon and mix that as well.
- Taste the ricotta to see about seasoning. If it’s a little on the salty side, don’t worry because the eggs and flour will dilute that.
- Then, add in the egg and egg yolk and mix well. Don’t be afraid that you’ll overmix it, you really want the eggs combined.
- Then, pour in the flour and mix until a dough forms. Leave for 10-15 minutes to allow the flour to hydrate more before cooking.
- Bring a pot of salted water to a boil. Then, use a regular spoon to scoop out the dough so they’re not too big or too small.
- Drop into the water and cook for about 5 minutes, or until they rise to the top.
- Serve with cooked veggies, chicken, or however you like!