Originally posted April 06, 2019



  • 1 cup whole milk ricotta
  • 1 egg
  • 4 oz parmesan, finely grated
  • 1/2 tsp kosher salt
  • 1/2 cup all-purpose flour


Drain and dry the ricotta. Pulse it with the egg, parmesan, and salt. Transfer to a bowl, add the flour, and mix until just combined.

Divide into 4 pieces. Roll each into a rope and cut into 3/4" pieces.

Place pieces on a baking sheet dusted with flour.

Bring a pot of water to a simmer. Cook pasta in batches, removing them when they float (about 3 minutes).

Use dumplings in your favorite dish.



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Adapted from

Bon App├ętit
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