Preparation

• In a large bowl, gently combine ricotta cheese, eggs, flour, salt, and pepper until just mixed. Avoid overmixing to keep the dumplings tender.
• Scoop portions of the mixture and roll them into small balls approximately the size of a golf ball. Set aside on a floured surface to prevent sticking.
• Bring a large pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to halt cooking and preserve vibrant color.
• Add the formed dumplings into the boiling salted water. Cook until they float to the surface, about 3-4 minutes, indicating they are cooked through. Use a slotted spoon to remove them carefully.
• Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped green garlic and sauté until fragrant, about 1-2 minutes. Then add the cooked dumplings and blanched asparagus, tossing gently to combine and warm through.
• Plate the dumplings with asparagus and green garlic mixture. Drizzle with additional olive oil and sprinkle generously with grated Parmesan or Pecorino cheese. Garnish with fresh herbs if desired. Serve immediately for best flavor and texture.