Cloud‑soft dumplings that bake beautifully with tomato sauce and mozzarella.

Image credit: Wikimedia Commons (CC BY 2.0)
Ingredients
- 300 g ricotta
- 2 eggs
- 40 g grated pecorino
- 7 g salt
- 150 g '00' flour
Method
- Mix ricotta, eggs, pecorino, and salt.
- Spread flour on the work surface; add ricotta mixture and gently knead just until a dough forms.
- Roll into ropes; cut into marshmallow‑sized pieces.
- Boil in salted water until they float. Drain into an ovenproof dish.
- Top with tomato sauce, fresh mozzarella, and basil. Bake in your Festa Oven at 500° F until melty and toasty.