These light and fluffy little parcels don’t have to be baked – you could serve them straight away with the melted herb butter or perhaps the gorgonzola sauce. It’s very important to drain the ricotta thoroughly, so try to do this the day before you need it. Serve with a simple green salad.
Line a colander with muslin and lay the ricotta in it. Set over a bowl, cover and leave to drain for 8–24 hours. Alternatively, put the ricotta in a square of muslin and gather it into a ball. Squeeze firmly to force the water out. Place the cheese in a colander and weigh it down with a plate and a couple of unopened tins. Set aside for 20 minutes, then wring out before you unwrap it.
Turn the drained cheese into a bowl and mash with a fork. Add the eggs, butter, nutmeg and
Measure the flour onto a plate. Drop heaped teaspoonfuls of the ricotta mixture into the flour, in batches of five or so. Turn them over with a fork, then remove one by one and gently shake in your hand to form a lightly floured oval. Don’t squeeze or press. Place on a lightly floured tray.
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