Recipe courtesy of David Rocco
Dunderi
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 357
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 23
- Cholesterol
- 112
- Sodium
- 460
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
Ingredients
2 cups plus 2 tablespoons ricotta cheese
1 cup plus 2 tablespoons freshly grated Parmigiano Reggiano cheese
1 cup flour
2 teaspoons grated nutmeg
2 egg yolks
Salt and freshly ground black pepper
Directions
- In a bowl, mix the ricotta, Parmigiano cheese, flour, nutmeg, egg yolks, and salt and pepper. Knead the mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour, as needed. Cover the dough with a cloth and let it rest for half an hour.
- Grab a handful of dough at a time and roll it into 1-inch thick logs. Cut each log into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap the sauce on each cooked dunderi. Dust a baking tray with flour and place the dunderi on top so they won't stick together.
- In a pot of boiling salted water, cook the dunderi for 5 minutes, or until they float to the top. Mix with your choice of sauce, and serve immediately.