Ricotta Dumplings With Chèvre & Herbs

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1/2 cup part-skim ricotta cheese

2 large eggs

1 1/2 cups flour

3/4 teaspoon salt

Freshly ground black pepper

2 tablespoons of water, as needed

2 tablespoons unsalted butter

Handful fresh herbs (rosemary, flat-leaf parsley, sorrel, mint, thyme, or combination thereof)

2 ounces fresh chèvre

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