Ricotta Dumplings

• 80 g (2¾ 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