Ricotta Dumplings

Preparation info
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By Brent Savage

Published 2010

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  • 80 g ( oz) plain (all-purpose) flour
  • 2.5 g (1/12


Sift the flour and baking powder into a bowl. Add the orange zest, egg and egg yolk and, using an electric beater, beat until combined and smooth. Gradually add the ricotta and beat until smooth. Transfer to a piping bag fitted with a 2 cm (¾