Ingredients
450 gr whole milk ricotta
50 gr AP flour
50 gr Parmigiano Reggiano (grated)
10 gr salt
1 pasture raised egg
1 pasture raised egg yolk
Tools
Cheesecloth
Grater
Bowl
Pot
Directions
Step 1
In a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 min.
450 gr whole milk ricotta
Step 2
In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.
50 gr Parmigiano Reggiano (grated)
10 gr salt
1 pasture raised egg
1 pasture raised egg yolk
Step 3
Add the flour and mix until combined.
50 gr AP flour
Step 4
Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball.
Step 5
Boil the ricotta balls until they float to the top.
Step 6
Combine with your desired sauce!
Step 7
YASSS!
