Dunderi with Lemon and Butter

Name: Dunderi with Lemon and Butter
Yield: 4
Ingredients: For the Dunderi:; 480 grams (2 cups) whole-milk ricotta cheese; 6 egg yolks; 45 grams (1 cup) finely grated Parmesan, using a microplane; Pinch freshly grated nutmeg; 1 teaspoon kosher salt; 160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting; Semolina flour, for dusting; For the Sauce:; 1 stick unsalted butter; 2 teaspoons fresh lemon juice; Zest of 1 lemon; Kosher salt, to taste; Parmesan, for serving

Dunderi with Lemon and Butter was pinched from <a href="http://www.tastingtable.com/cook/recipes/how-to-make-dunderi-ricotta-dumpling-recipe-jenn-louis" target="_blank">www.tastingtable.com.</a>

"Learn how to make Italian ricotta dumplings with this recipe for dunderi from chef Jenn Louis...."

INGREDIENTS

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For the Dunderi:

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480 grams (2 cups) whole-milk ricotta cheese

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6 egg yolks

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45 grams (1 cup) finely grated Parmesan, using a microplane

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Pinch freshly grated nutmeg

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1 teaspoon kosher salt

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160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting

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Semolina flour, for dusting

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For the Sauce:

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1 stick unsalted butter

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2 teaspoons fresh lemon juice

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Zest of 1 lemon

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Kosher salt, to taste

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Parmesan, for serving

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