1 (15-ounce) container whole milk ricotta cheese
2 eggs, lightly beaten
1 egg yolk, lightly beaten
3/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup all-purpose flour, plus extra for dusting
1 stick butter
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
DirectionsIn a large bowl, combine ricotta cheese, eggs, egg yolk, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. Add 1 cup flour and stir just until combined and mixture forms a ball. (Mixture will be soft.)
Dust baking sheets with flour. Drop a teaspoonful of dough onto baking sheet in an oval shape. Repeat with remaining dough. (You will get approximately 60.) Lightly dust with more flour.
In a large pot of boiling salted water, drop about 15 dough balls. When dough rises to top of water, cook another 4 minutes, or until no longer gummy in center. Using a slotted spoon, remove dumplings to a bowl. Repeat with remaining dough balls until all are cooked.
In a large skillet over medium-high heat, melt butter. Add dumplings, parsley, garlic, and remaining salt and pepper. Cook 5 to 6 minutes, or until dumplings start to brown, stirring occasionally. Serve immediately.
We like to serve these with extra Parmesan cheese and they're also great with marinara sauce!