Ricotta Quenelles

Set a large kettle of water on to boil. (Add a tablespoon of Kosher salt after the water has come to a boil.) In a medium size bowl, mix together the flour, salt, Parmesan and nutmeg. Stir in the ricotta and egg white until well mixed.

To form each quenelle, dip two tablespoons or soup spoons into hot water, then shake off the excess water. Scoop a heaping tablespoon of batter onto one spoon and shape it into an oval with the other spoon. (You’re aiming for football-shaped “dumplings.” Have fun with it! They stick to the spoon sometimes.) Set quenelles onto a plate until all are formed (about 1 dozen.)

Gently drop quenelles into the kettle without crowding them. Reduce heat until water maintains a gentle simmer. (You don’t want to boil them apart!) Simmer for 7 to 10 minutes or until done. They’ll float, but test for doneness by cutting one open with a fork. (Of course, you’ll have to eat the “trial” one—with butter!) Transfer quenelles with a slotted spoon to a serving bowl. Toss with olive oil, butter and chervil (or parsley). Grate additional nutmeg on top, if desired.