Serves 6: 75g semolina, 150g fresh ricotta cheese, 1 egg yolk, butter, sage, salt, parmesan cheese.
To prepare: Combine the ricotta, semolina, egg yolk and a pinch of salt. Let the mixture stand for at least 15 minutes then, with your hands, shape into balls and cook simmered in vegetable broth or steamed. Separately melt the butter and add the sage. Serve the dumplings topped with bubbling melted butter and parmesan cheese.
Recommended wine:
Pinot Grigio Doc Piave