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1
In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg.
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2
Add the flour and stir with the fork until a dough is formed.
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3
Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet.
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4
After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap.
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5
Refrigerate for 2 hours or up to 6 hours.
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6
Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly.
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7
Set aside to cool slightly.
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8
Remove the cinnamon stick.
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9
When ready to cook the dumplings, bring a large pot of salted water to a boil.
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10
Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes.
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11
Remove with a slotted spoon and transfer to a clean dish towel to drain.
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12
Serve the dumplings in a pool of warm blueberry compote.
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13
Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
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14
To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet.
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15
To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
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16
Use a linen dish towel that wont get strings or lint on the dumplings.
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17
This compote is also awfully good made with stone fruits.
