We start to heat half the butter in our non-stick pan over medium heat. Meanwhile, we dump the wet cheese mixture onto a large piece of wax paper covered with a tablespoon of the remaining flour. We try to knead the dough with our fingers, but it is really messy and does not firm up. We mix the flour in as best we can, and then add the remaining tablespoon of flour. We probably should have just left the mixture in the large bowl, but we wanted to at least attempt kneading. Having failed, we wash our hands off and proceed as best we can.
The butter has melted and the foam is subsiding, so we use our cookie scoop, to make 1-inch balls of the batter. We put these directly from the scoop into the hot butter, putting 7 balls in the pan. We cook for a minute or so and the balls spread to a “pancake” look. The undersides get slightly browned, then we flip with a heat-safe spatula. We continue to cook until golden brown and cooked through. We transfer to a plate, sprinkle with salt, and continue. We add the rest of the butter, allow to melt, and the rest of the batter – 8 ice cream scoop-fulls – to the pan and cook until done.
We serve the ricotta cakes with freshly made tomato sauce.