Serves 4
250g fresh ricotta (1 tub). If using fresh, drain the liquid
200g Italian pecorino romano cheese, grated
1 large egg, lightly beaten
¼ teaspoon nutmeg
pepper
1 cup plain flour, plus extra for dusting
1. Mix ricotta, romano cheese, egg, nutmeg and ½ cup of the flour. Season with salt and pepper to taste. Using your hand, mix ingredients together to form dough like consistency. Add remaining flour and mix to form a stiff dough.
2. Transfer dough to a floured surface and roll into cylinders. Wrap each cylinder in cling film and leave in fridge to rest.
3. Remove from fridge and cut into 1 inch dumplings and scatter over floured plate.
4. Place pasta into a large pot of boiling salted water. As it rises to the top, remove and place in a colander to drain. Transfer to a plate to air dry.
5. In a pan or skillet, add some olive oil and butter and fry the dumplings till crisp brown.
Best served with homemade tomato sauce, basil and extra grated pecorino romano cheese.
* You can freeze the uncooked dough and drop them in boiling water straight from the freezer.
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