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1
Bring a large pot of salted water to a boil over medium heat.
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2
Melt the 4 tablespoons of butter in a large skillet and reserve.
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3
Brush the interior of a large bowl with the remaining 1 tablespoon of butter and set aside.
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4
Whisk the flour and salt and pepper, to taste, together in a large bowl.
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5
In a medium bowl, whisk the eggs and water well and fold in the ricotta and thyme.
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6
Pour the wet ingredients into the flour and whisk well until smooth.
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7
The batter should be the consistency of a thick pancake batter; add more water, if necessary.
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8
In batches, with a large rubber spatula, hold a colander with medium holes over the boiling water and push the batter through the holes into the water.
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9
Cook each batch until they all float, about 1 minute.
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10
Using a large strainer or slotted spoon, lift them out of the water, shake off the excess water, and drop them into the buttered bowl.
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11
Continue cooking spaetzle, tossing in the buttered bowl to keep them from sticking.
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12
Bring the skillet with the melted butter to a simmer over medium heat and cook until the butter begins to brown a bit.
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13
(The milk solids will turn golden brown in the bottom of the skillet.)
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14
Add the spaetzle and toss well to coat in the browned butter.
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15
Transfer to a serving bowl and serve immediately.
