Step 1

In a medium size bowl, whisk together 2 eggs, 3 Tbsp of sugar, 1/2 tsp salt and 15 oz of Ricotta cheese just until well blended.

Step 2

Use a spatula to mix in 1 1/2 cups of flour, add more flour if needed just until you can form a ball. Don't overmix or dough can become tough. The less you mix the dough the softer it will be.

Step 3

Dust a cutting board with flour, divide the dough ball into quarters and roll each section into a 1/2" thick strip. Cut each strip into 1/4 to 1/2-inch pieces on the diagonal (only because they are prettier at an angle).

Step 4

Bring a pot of water with 1/2 Tbsp salt to a boil. Carefully drop in the dumplings (try to keep them close to the level of the water when dropping them in or they may splash).

Step 5

Lightly boil for about 2 minutes without stirring until dumplings float to the top. Remove with a slotted spoon into a colander and lightly rinse with cold water to remove excess starch. Toss/swirl with melted or softened butter. I boiled it in two batches using the same water, but you could probably boil them all at once.

Step 6

Serve with sour cream. We love to sauté dumplings afterwards until they are golden brown; especially leftovers. Oh yum.