Crab and Cheese Gnudi

Gnudi means naked in Italian.
They're kind of like a ravioli without the wrapper.

Ingredients
1 Lb Ricotta
6 oz. Crabmeat (white lump preferred)
1 cup grated Parmesan
2 eggs plus 1 yolk
2 Tbsp parsley flakes
salt pepper and garlic powder to taste
2 cups All purpose flour

Prepare
Combine all ingredients except flour in a mixing bowl.
Mix well with a wire whisk till light and fluffy.
Fold in one cup of flour till combined with crab cheese mixture adding more flour by the tablespoon if needed till mixture is not too sticky to handle.
With floured hands, roll mixture into 1 inch diameter balls.
Coat balls in flour and place in a bowl or pan careful not to let them touch eachother.
Finish by sprinkling more flour over balls.
Place in refrigerator till ready to cook.

Cook
Carefully place balls into salted boiling water. They will not take long so be careful not to overcook as they may become chewy.
Let balls cook till they float to the surface and give them an additional 20 to 30 seconds.
Remove with slotted spoon to serving dish.

Serve with Alfredo Sauce or even with Melted butter with Basil or Sage leaves.