Malfatti with Pancetta and Cherry Tomatoes

Ingredients

• •1 cup all-purpose flour, plus more
• •2 cups whole-milk fresh ricotta, preferably box-drained
• •1 whole large egg, room temperature
• •6 oz Parmesan
• •1½ tsp kosher salt
• •4 oz pancetta
• •3 Tbsp extra-virgin olive oil
• •2 cups Sun Gold and/or cherry tomatoes
• •2 Tbsp unsalted butter
• •1 to taste black pepper
• •½ whole lemon
• •1 sheet cheesecloth

Cooking Instructions

1. 1.

   Dust a parchment-lined rimmed baking sheet generously with flour; set aside. Place ricotta in the center of cheesecloth. Gather up the sides in your hands and wring out excess liquid. Transfer ricotta to a few sheets of paper towels and pat dry with more paper towels.

   10 min

2. 2.

   Pulse ricotta, egg, 6 oz. Parmesan, and 1 1/2 tsp. salt in a food processor to combine. Transfer to a large bowl; sift in 1 cup flour and mix until just barely combined (try not to overmix). Scrape ricotta mixture onto a floured surface and divide into 4 pieces. Roll each piece into a 22x3/4" rope. Cut into 3/4" pieces and place dumplings on prepared baking sheet.

   15 min

3. 3.

   Combine pancetta and 3 Tbsp. oil in a cold large skillet and set over medium heat. Cook, stirring often, until pancetta is brown and crisp, 6-8 minutes. Using a slotted spoon, transfer to a bowl; reserve skillet.

   8 min

4. 4.

   Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if needed, cook dumplings until they expand in size and float to the surface, about 3 minutes.

   10 min

5. 5.

   Ladle about 3/4 cup pasta cooking liquid into reserved skillet and add dumplings, tomatoes, and butter. Increase heat to medium-high and cook, stirring gently (don't toss), until sauce thickens slightly and coats dumplings, about 4 minutes. Remove from heat and season with salt and pepper.

   4 min

6. 6.

   Divide malfatti among bowls. Finely grate lemon zest over, drizzle with oil, and top with pancetta and Parmesan.

   3 min