Malfatti with Pancetta and Cherry Tomatoes

Directions

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.

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.

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.

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.

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.

6. 6.

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