Our culinary speciality, Rachel Freier, shared her recipe for Ricotta Dumplings at counter culture Charlotte using the lusciously creamy sheep's milk ricotta from Sardinia's Central Formaggi.
1 cup Ricotta (drained)
½ cup grated Parmigiano Reggiano
¼ cup flour (adjust) + 1/2 cup flour for dusting
¼ tsp salt + ¼ tsp salt for water
Pepper to taste
2 tbsp butter
Drain the ricotta in a cheesecloth overnight or at least a few hours prior to use. You want to expel as much moisture as possible.
Once the ricotta is drained, put it in a food processor with ½ cup Parmigiano. Pulse to blend.
Add eggs, and pulse to mix. Add salt and pepper to taste.
Once eggs and cheese are mixed, sprinkle ¼ cup of flour on top, and pulse to incorporate. You are looking for a moist texture, yet not loose. Add more flour to achieve a drier mix if your ricotta was higher in moisture.
Bring salted water to a boil, then lower the boil to a low simmer. Using 2 large soup spoons, quenelle the batter into a plump egg shape dumpling and drop the dumplings gently into the simmering water. They will sink to the bottom then float to the top. Once they have floated to top, let them cook for 3-4 minutes until they are firm enough to take out. Dont over crowd the pot since they are delicate until they firm up.
Use a slotted spoon to remove the dumplings. You may enjoy them straight from the pot or saute them in some butter for a dumpling snack.
Heat up butter in a pan, add dumplings and brown lightly on each side (use a rubber spatula to maneuver them since they will be delicate).
Serve garnished with your favorite fresh herb and a drizzle of butter from the pan.