480 grams whole-milk ricotta cheese
6 egg yolk
50 grams finely grated parmesan, using a microplane
1 gram freshly grated nutmeg
1 gram kosher salt
162 grams “00” flour, plus more for dusting
Zest of 1 lemon
Semolina flour, for dusting.
100 grams unsalted butter, for brown butter
5 ml fresh lemon juice
Zest of 1 lemon
Kosher salt, to taste
Parmesan, for garnish
Arugula leaves, for garnish
For the pesto
160 grams Black Walnuts
75 grams grated parmesan
10 grams minced garlic
50 grams basil leaves
400 ml extra virgin olive oil
For the pesto:
Toast black walnuts and let cool. Combine all ingredients except oil and mix in a food processor. Slowly drizzle in all of the olive oil. Adjust seasoning with kosher salt and fresh cracked black pepper
For the dunderi:
In a large bowl, mix the ricotta and egg yolks until smooth. Stir in the parmesan, nutmeg, lemon zest, salt and flour until the dough just comes together.
Divide the dough into 4 equal portions. Roll each piece into a log about a ½ inch in diameter. Portion with a knife into 1-inch-long pieces. Place the dunderi on a baking sheet lined with parchment paper and dust with semolina flour. Repeat process until all dough is rolled and cut. Do not stack or let the dunderi touch to prevent sticking.
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, about 1–2 minutes.
While the dunderi are cooking heat a large skillet over medium heat, melt the butter until the butter becomes golden brown and turns toasty, about 4–5 minutes. Add the dunderi and sear on both sides. Add lemon juice and desired amount of pesto, toss and season with salt. Top with parmes anand arugula leaves, serve immediately.
Recipe from Chef Mark Richardson, Executive Chef at Dudley’s on Short, Lexington, KY – Winner of Southern Living’s “South’s Best 2017”Award