Dunderi With Lemon & Butter Recipe

Jenn Louis shows us how to make ricotta dumplings from the Amalfi Coast

By Tasting Table Staff

Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland, Oregon, uses a lot of ricotta to make these delicate dumplings from the Amalfi Coast. She rolls the rich dough into thin ropes before cutting them into tiny pillowy dumplings and dresses them with butter and lemon.

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To learn more, read "Ricotta Be Kidding Me."

Recipe adapted from "Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta," by Jenn Louis

Dunderi with Lemon and Butter

5 (37 ratings)
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Learn how to make Italian ricotta dumplings with this recipe for dunderi from chef Jenn Louis.

Prep Time
20
minutes
Cook Time
5
minutes
servings
4
to 6 servings
Total time: 25 minutes

Ingredients

  • For the Dunderi
  • 480 grams (2 cups) whole-milk ricotta cheese
  • 6 egg yolks
  • 45 grams (1 cup) finely grated Parmesan, using a microplane
  • Pinch freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting
  • Semolina flour, for dusting
  • For the Sauce
  • 1 stick butter
  • 2 teaspoons fresh lemon juice
  • Zest of 1 lemon
  • Kosher salt, to taste
  • Parmesan, for serving

Directions

  1. In a large bowl, mix the ricotta and egg yolks until smooth. Stir in the Parmesan, nutmeg, salt and flour until the dough just comes together.
  2. Dust a work surface with a ¼ cup of flour. Scrape the dough onto the work surface and sprinkle with an additional ¼ cup of flour to prevent the dough from sticking.
  3. Line a rimmed baking sheet with parchment paper and dust with semolina flour.
  4. Using a pastry cutter, divide the dough into 6 equal portions. With floured hands, roll each piece into a log about a ½ inch in diameter. Cut the log into ½-to-1-inch-long pieces. Place the dunderi on the prepared baking sheet and repeat with the remaining dough. Make sure the dunderi pieces are not touching, so they don't stick together. Make ahead: The dunderi can be made, covered and chilled in the fridge for up to 2 days or frozen on the baking sheet and transferred to a resealable plastic bag. Use within 1 month.
  5. Bring a large pot of salted water to a simmer over medium-high heat. Add the dunderi and simmer until they begin to float to the surface, 45 seconds to 2 minutes.
  6. Meanwhile, in a large skillet over medium heat, melt the butter until the butter becomes golden brown and turns toasty, 6 to 8 minutes. Add the lemon juice and zest, and season with salt. Add the dumplings and toss to coat. Top with Parmesan and serve immediately.
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