Here's a beautiful and special dessert: ivory canederli, sitting in a crimson pool of fresh strawberry sauce. They are poached like the savory Canederli, but have a very different texture. They are formed from a delicate dough of ricotta, eggs, and flour instead of reconstituted bread. These are best when cooked just before you serve them (although the sauce can be made ahead), and in the recipe I give you a sequence of steps to streamline the procedure. Cook the strawberry sauce first, if you haven't already, then proceed to make the canederli. Follow my instructions for poaching them-it's important to cook them all the way through-and you'll have perfect canederli in minutes. Once your guests taste them, I know they will tell you that this dessert was worth waiting for. From Lidia Bastianich's "Lidia Cooks from the Heart of Italy".