We like to be in the kitchen now, putting the pots on the stove and letting the soup simmer. It's all about using the right cooking tools to heat the stock as evenly as possible, puree the broth and knead the bread dough long enough. And to make sure it tastes good afterwards, we have already prepared recipe ideas and mortars.

PREPARATION

Knead a homogeneous, elastic dough from the flour and egg. It should have rested for at least 30 minutes before rolling out. For the filling, grate the ricotta al forno and pecorino and mix with the ricotta until the mixture is not too smooth. Season with salt and pepper. Now roll out the dough and spread one half with the ricotta filling. Fold over the other half of the pastry, press down lightly and divide into small squares using a pastry wheel. Bring the stock to the boil and simmer the filled dumplings for about 3 minutes. Divide onto plates and pour the hot stock over them.