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1 pound ricotta cheese (or cottage cheese will do in a pinch)
2 cups sifted four
3 eggs
1 Tablespoon melted butter (NO MARGARINE)
1 cup fresh-grated Parmesan cheese
1/2 cup melted browned butter
Directions:
Drain the cheese, pressing out as much liquid as possible. Force the cheese through a sieve. Work in the flour, eggs and the regular melted butter, then half the Parmesan cheese. Knead until a dough is formed (if too soft, add a little more flour). Cover with a bowl and let stand 1 hour. Form into finger-thick rolls and cut in 1 inch lengths. Cook in boiling salted water 10 minutes. Remove with a slotted spoon. Drizzle with the browned butter and the remaining Parmesan cheese. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006
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