Ricotta dumplings
Method
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Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough.
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Tip the mixture out onto a floured work surface and knead for 3-5 minutes. Roll the dough into a long, thin sausage shape, then cut into dumplings about 2cm/1in long.
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Cook the dumplings for 3-4 minutes in a large saucepan of salted boiling water.
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Meanwhile for the sauce, heat the olive oil in a frying pan and fry the garlic and chilli for one minute, then remove the pan from the heat and add the plum tomatoes.
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Return the pan to the heat, bring to the boil and simmer for five minutes.
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Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.
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To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves.
Ingredients
For the dumplings
- 200g/7oz 00 flour, plus extra for dusting
- 225g/8oz ricotta
- 3 free-range egg yolks
- 30g/1oz parmesan, freshly grated
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
For the sauce
- 6 tbsp olive oil
- 3 garlic cloves, peeled, cut into thick slices
- 1 chilli, sliced
- 2 x 400g/14oz cans tinned plum tomatoes, each tomato chopped in half
- few basil leaves
Shopping List
Ricotta dumplings
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled