Sheep's milk dumplings
Instructions
In a bowl mix ricotta, eggs, flour, half cheese, salt, pepper, nutmeg.
Knead the mixture and make the cut to the size of small dumplings.
Dip them in boiling salted water and man they are afloat drain and transfer them to a bowl with the butter.
Finish with cheese and chopped parsley.
Ingredients and dosing for 4 persons
- 300 g of sheep's ricotta
- 100 G = = 00 Flour
- 2 whole eggs
- 2 egg yolks
- Nutmeg
- 120 g of grated parmesan cheese
- Parsley
- 1 walnut butter
- Salt
- White pepper