Ricotta Dumplings

Sometimes a dish is so delightful and surprising I just have to learn how to make it. Often I'm disappointed by the difficulty level. But at Nickel & Diner I was surprise to learn how easily their perfect little bites of ricotta dumplings come to be. Watch the video above to get the whole story and recipe, or follow the instructions below.

Ricotta Dumplings

1kg of fresh ricotta cheese, 
1 cup grated parmesan
2 tsp salt (to taste)
1/8 tsp grated nutmeg.  
Durum flour (to cover)

Vigorously mix the ricotta, parmesan, salt and nutmeg together until smooth. Using a pastry bag, pipe golf ball sized balls into a pile of Durum flour. You can make multiple layers leaving about 2 inches between each. Submerge in durum flour for 36 hours, refrigerated. Cook in lightly salted, boiling water until dumpling begins to float.