These little dumplings are so easy to make and a real treat on a hot summer's day as an alternative to pasta.
This is the kind of food that makes Italy great; simple ingredients combined to perfection, no frills and no pretention.
We served ours with a quick tomato sauce. Heat up a little olive oil in a pan, add a clove of sliced garlic and a pinch of dried chilli. Tip in a tin of tomatoes and a tablespoon of Balsamic vinegar. Cook for 5 minutes and taste for seasoning.
Feeds 3 as a light lunch
200g Ricotta cheese
3 egg yolks
A grating of nutmeg
30g Parmesan cheese
Salt and pepper
200g plain flour
1 - In a bowl, mash together the Ricotta cheese and egg yolks then stir in the nutmeg, Parmesan and seasoning.
2 - Pour in the flour then form to a dough using your hands.
3 - On a floured bench, roll out into a sausage shape (you may need to do it in portions). Cut off 1 inch dumplings and set aside.
4 - Bring a pan of water to the boil and add the dumplings. Once they float to the surface, they are ready to drain and eat with the sauce.