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Home Cooking

Please help me re-purpose some not-great ricotta dumpling dough

small h | May 25, 201907:52 PM     10

I made a New York Times recipe for ricotta dumplings - 1 egg, 1 c ricotta, 1/3 c flour - that turned out less than stellar. I've got about half the un-boiled dough left (I decided to cut my losses) and wonder whether it could be transformed into something better. Baked some-kind-of-pasta? Gnocchi? Rollatini of some sort? All vegetarian ideas welcome.

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