2 h 0 min

Step 1

Starting by making the basil oil- blench the basil for 30 sec.

Step 2

Transfer to iced water to stop the cooking. Leave in the iced water for 2-3 min.

Step 3

Drain and squeeze any access of liquid from the leaves.

Step 4

In a food processor/blender, combine the blenched basil, olive oil and salt. Blend until homogenous.

Step 5

Pass through a fine sieve a couple of times. Store in a closed bottle, better to keep in the fridge.

Step 6

Moving to the dumplings- in a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can. The pressing process should take at least 30 min.

Step 7

In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.

Step 8

Add the flour and mix until combined.

Step 9

Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball. Set aside.

Step 10

Boil water in a pot for the dumplings while preparing the sauce on a separate pan.

Step 11

Set on medium heat, add to a pan the water and butter. Let the butter melt and emulsify with the water, mixing with a spatula constantly.

Step 12

Add the peas and the sorrel leaves.

Step 13

At this point the sauce is ready, if you see the butter separate from the water, add a sip of water.

Step 14

Boil the ricotta balls until they float to the top.

Step 15

Plate- add the sauce to the bowl, add the ricotta balls on top, grate some yogurt stone on top, and drizzle basil oil on top.

Step 16

YASSS!

Step 1

Pour all the milk into a pot. Stir in the salt.

Step 2

Bring to a simmer (194F or 90C) over medium heat, stirring occasionally.

Step 3

Once it gets to simmer- add the lemon juice and turn off the heat.

Step 4

Mix a few seconds with a whisk and cover with a lid.

Step 5

After 10 minutes, break the curd that has formed.

Step 6

Place a bowl and a sieve on top. Cover the sieve with cheesecloth.

Step 7

Pour the mixture into the cheesecloth and allow it to drain into the bowl at room temperature.

Step 8

The longer you let the mixture drain, the thicker the ricotta will get.

Step 9

After the mixture is drained, you can enjoy it immediately with a spoon; you can fill up some fresh pasta or let it sit overnight to form a cheese form. I love to put it in a tiny cheese mold to let it sit overnight in the fridge.

Step 10

Enjoy it on a fresh sourdough toast.

Step 11

YASSS!