| 1 box | BARILLA Pipette |
| 1 jar | BARILLA Three Cheese Sauce |
| 1/2 cup | ricotta cheese |
| 1/4 cup | freshly grated Parmigiano cheese |
| 1/8 teaspoon | nutmeg |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 2/3 cup | flour |
| 1 | egg |
| 1/4 cup | extra virgin olive oil |
| 1/4 cup | shallots, chopped |
| 1 | garlic clove, minced |
| 1 cup | whipping cream or half & half |
| 1 cup | cannellini beans, cooked and drained |
| 1/2 teaspoon | dried marjoram leaves |
| 1/2 cup | freshly grated Pecorino cheese |
MIX ricotta cheese, Parmigiano cheese, nutmeg, salt and pepper until blended. Slowly stir in flour, mixing until crumbly.
STIR in egg until blended. Bring 2 quarts lightly salted water to a boil. Drop rounded spoonfuls of dough into the water; boil until dumplings float to the top. Remove from water; set aside and keep warm.
HEAT oil in a large skillet over medium heat. Add shallot and garlic. Cook 3 to 4 minutes or until tender.
ADD Italian Cheese Sauce, cream, beans and marjoram. Heat to a simmer, stirring occasionally.
COOK Pipette according to package directions; drain and return to pot.
ADD cream sauce to hot Pipette; mix lightly. Gently stir in dumplings. Transfer to serving platter or bowl; sprinkle with cheese.
Use a small scoop to shape dumplings.