- 1 1/2 cups whole-milk ricotta
- 1/3 cup grated pecorino cheese, plus more for serving
- 1 large egg yolk
- 1 1/2 teaspoons grated lemon zest
- Coarse salt
- 1 cup plus 2 tablespoons all-purpose flour, plus more for work surface
- 3 tablespoons unsalted butter
- In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
- Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
- Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
- In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.
Make ahead: Before pan-frying, place boiled, drained dumplings in one layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.