Ricotta Dumplings

Malzemeler

Ricotta Dumplings yield: 54 dumplings

4 cups ricotta, drained at least 1 hour

10 egg yolks

2 tsp. salt

½ cup flour

1. Combine ricotta and egg yolks.

2. Mix salt and flour into mixture until just combined.

3. Drop 18 spoonfuls at a time into boiling, salted water.

4. Lower heat to a simmer and cook 7-8 minutes.

5. Remove gently with slotted spoon and coat with melted butter.