Ricotta Dumplings

Directions

1. 1
   In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg.
2. 2
   Add the flour and stir with the fork until a dough is formed.
3. 3
   Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet.
4. 4
   After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap.
5. 5
   Refrigerate for 2 hours or up to 6 hours.
6. 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. 7
   Set aside to cool slightly.
8. 8
   Remove the cinnamon stick.
9. 9
   When ready to cook the dumplings, bring a large pot of salted water to a boil.
10. 10
    Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes.
11. 11
    Remove with a slotted spoon and transfer to a clean dish towel to drain.
12. 12
    Serve the dumplings in a pool of warm blueberry compote.
13. 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. 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. 15
    To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
16. 16
    Use a linen dish towel that wont get strings or lint on the dumplings.
17. 17
    This compote is also awfully good made with stone fruits.