Ricotta dumplings

  • 200 grams of Boriati’s ricotta
  • 25 grams of parmesan cheese
  • 30 grams of flour
  • 1 egg
  • 300 grams of pumpkin
  • Truffle flakes from Molise
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Nutmeg
Combine ricotta and parmesan cheese together, add the flour, egg, salt and pepper. Let it rest for one hour in the refrigerator. When the mixture has hardened, form the dumplings and immerse them in boiling salted water. Meanwhile, cook the pumpkin in oil and a little water, then blend it. Sprinkle the dumplings with the pumpkin and serve with truffle flakes.

Traditional or creative?

Do you love the traditional, old flavours of your grandmothers? Or would you rather invent, experiment, dare unusual pairings. Choose the recipe you’re most curious about.

Traditional cuisine

Creative cuisine