Ricotta Dumplings

Malzemeler

Ricotta Dumplings

Yields 54 dumplings

4 c ricotta, drained at least 1 hr

10 egg yolks

2 t salt

1/2 c flour

Combine ricotta and egg yolks.

Mix salt and flour into mixture until just combined.

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

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

Remove gently with slotted spoon and coat with melted butter.