Ricotta Dumplings

• 1 3/4 cups whole-milk ricotta, drained (see Notes)
• 1 large egg
• 1 large egg yolk
• 1/4 cup finely chopped fresh mint
• 1 teaspoon grated lemon zest
• Grate of fresh nutmeg
• 1/3 cup unbleached all-purpose flour, plus more for dusting
• Salt
• 2 pints blueberries
• 1/2 cup sugar
• 1 tablespoon unsalted butter
• 1 teaspoon grated lemon zest
• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1/8 teaspoon ground cloves
• Grate of fresh nutmeg

1. In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg.
2. Add the flour and stir with the fork until a dough is formed.
3. Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet.
4. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap.
5. Refrigerate for 2 hours or up to 6 hours.
6. Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly.
7. Set aside to cool slightly.
8. Remove the cinnamon stick.
9. When ready to cook the dumplings, bring a large pot of salted water to a boil.
10. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes.
11. Remove with a slotted spoon and transfer to a clean dish towel to drain.
12. Serve the dumplings in a pool of warm blueberry compote.
13. Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
14. To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet.
15. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
16. Use a linen dish towel that wont get strings or lint on the dumplings.
17. This compote is also awfully good made with stone fruits.

wholemilk ricotta, egg, egg yolk, fresh mint, lemon zest, grate, flour, salt, blueberries, sugar, unsalted butter, lemon zest, cinnamon, ground cloves, grate

Taken from www.epicurious.com/recipes/food/views/ricotta-dumplings-378063 (may not work)