Cream the butter and beat in the egg yolks, one at a time. Stir in the ricotta cheese, semolina and cream. Mix well, cover an let stand for 45 minutes. Whisk the egg whites in a grease free bowl until stiff, then carefully fold into the ricotta cheese mixture together with the flour. Boil a very large pan of salted water. Scoop spoonfuls of mixture about the size of a plum and roll into ovals of balls with damp hands. Drop the dumplings into the boiling water and simmer for 6 to 7 minutes. Remove with a slotted spoon and drain well. Seve warm, dredge liberally with confectioners sugar and decorate with sprigs of mint.
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|Serving Size: 1 Serving (1089g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 693 (39%)|
|Amt Per Serving||% DV|
|Total Fat 77g||103 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 258.8mg||80 %|
|Sodium 1012.4mg||35 %|
|Potassium 1261.9mg||33 %|
|Total Carbohydrate 213.2g||63 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 212g|
|Protein 69.1g||99 %|
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Calories per serving: 1798
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