The dumplings with ricotta and oat, served with a warm autum fruit salad, are perfect dessert to taste in these cool evenings.


For the dumplings:

- 340g ricotta

-  70 g brown sugar

-  1 egg white

-  170g oat flour

- 1 teaspoon cinnamon powder


To season the dumplings:

- 30g butter

- 1 tablespoon full of linden Vis honey

-  1/2 teaspoon of cinnamon


For the autumn warm fruit salad:

- 8-10 plums

-  3 williams pears

- 1 golden apple

- 30 g pine nuts

- 2 tablespoons linden Vis honey

- 1 teaspoon of cinnamon

- juice of half a lemon

- 2 tablespoons Porto wine



Pour ricotta, sugar and egg white into a bowl and mix everything with a whisk. Add flour and cinnamon and stir again with a wooden spoon to mix all the ingredients well. Take some teaspoons of dough and form many balls (walnut size) placing them on a lightly floured table.


Melt the butter with honey and cinnamon. Bring to boil a pot full of water and add a pinch of salt. Dip the dumplings in the water and cook until they come up. Drain them with a skimmer, pour them into a bowl and season with butter. Cover with foil and keep aside.


Prepare the fruit salad: peel and clean the fruits, cut all into slices or into small pieces and sautè the fruit salad in a pan with the pine nuts, honey, cinnamon, lemon juice and Porto wine. Cook for 5-10 minutes. Divide the autumn salad into the cups, complete with the ricotta dumplings and serve.