- 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.