Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland, Oregon, uses a lot of ricotta to make these delicate dumplings from the Amalfi Coast. She rolls the rich dough into thin ropes before cutting them into tiny pillowy dumplings and dresses them with butter and lemon.
To learn more, read "Ricotta Be Kidding Me."
Dunderi with Lemon and Butter
Recipe adapted from "Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta," by Jenn Louis
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
For the Dunderi:
480 grams (2 cups) whole-milk ricotta cheese
6 egg yolks
45 grams (1 cup) finely grated Parmesan, using a microplane
Pinch freshly grated nutmeg
1 teaspoon kosher salt
160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting
Semolina flour, for dusting
For the Sauce:
2 teaspoons fresh lemon juice
Zest of 1 lemon
Kosher salt, to taste
Parmesan, for serving
1. In a large bowl, mix the ricotta and egg yolks until smooth. Stir in the Parmesan, nutmeg, salt and flour until the dough just comes together.
2. Dust a work surface with a ¼ cup of flour. Scrape the dough onto the work surface and sprinkle with an additional ¼ cup of flour to prevent the dough from sticking.
3. Line a rimmed baking sheet with parchment paper and dust with semolina flour.
4. Using a pastry cutter, divide the dough into 6 equal portions. With floured hands, roll each piece into a log about a ½ inch in diameter. Cut the log into ½-to-1-inch-long pieces. Place the dunderi on the prepared baking sheet and repeat with the remaining dough. Make sure the dunderi pieces are not touching, so they don't stick together. Make ahead: The dunderi can be made, covered and chilled in the fridge for up to 2 days or frozen on the baking sheet and transferred to a resealable plastic bag. Use within 1 month.
5. Bring a large pot of salted water to a simmer over medium-high heat. Add the dunderi and simmer until they begin to float to the surface, 45 seconds to 2 minutes.
6. Meanwhile, in a large skillet over medium heat, melt the butter until the butter becomes golden brown and turns toasty, 6 to 8 minutes. Add the lemon juice and zest, and season with salt. Add the dumplings and toss to coat. Top with Parmesan and serve immediately.