These little dumplings, made from a few staple Italian larder ingredients, are traditionally made in my home village of Minori on the feast day of the town’s patron saint.
For the dumplings
- 200g/7oz 00 flour, plus extra for dusting
- 225g/8oz ricotta
- 3 free-range egg yolks
- 30g/1oz parmesan, freshly grated
- pinch freshly grated nutmeg
- salt and freshly ground black pepper