Ricotta dumplings with burnt butter, pine nuts and sage

Serves 4-6

– 900g fresh ricotta

– zest of 1½ lemons

– ½ tsp salt

– 500g fine semolina

– 100g butter

– ¼ cup sage leaves

– 2 tbsp currants, soaked in warm water for 10 minutes then

drained

– 2 tbsp pine nuts, toasted

– zest and juice of 1 lemon

– 80g parmesan Place the ricotta, lemon zest and salt into a bowl and beat it until soft and well combined. Transfer the mixture into a large piping bag. Pour the semolina into a large, deep tray and pipe the ricotta mixture directly onto the semolina in even, two-centimetre-thick logs. Cover the logs with the semolina in the tray and refrigerate overnight to dry out. The next day, cut the logs into two-centimetre-square dumplings. Return the dumplings to the semolina tray and cover each dumpling with more semolina. Refrigerate the dumplings overnight. When you are ready to cook the dumplings, bring a large pot of salted water to a simmer. Working in batches, carefully add the dumplings to the water and simmer for three minutes. If the water is too hot or not hot enough, the dumpling could disintegrate. As the dumplings cook, remove them with a slotted spoon, drain well and place in a warmed serving dish. While the dumplings are cooking, melt the butter in a saucepan and cook it over a medium heat until it starts to colour. Add the sage leaves and cook until they are crisp. Remove the sage leaves and set aside on paper towel. When the butter is dark gold and smells beautifully nutty, take it off the heat and stir in the currants, pine nuts and lemon juice. Pour the butter sauce over the dumplings and finish the dish with finely grated parmesan, the crisp sage leaves and a sprinkling of lemon zest.

Wine pairing:

2013 Fatalone Spinomarino greco, Puglia, Italy ($27) – Leanne Altmann, wine buyer, Supernormal and Meatsmith