John Myers
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Ricotta Dumplings in Tomato Sauce
The perfect ricotta dumplings in tomato sauce recipe with a picture and simple step-by-step instructions.
For the dumplings
- 200 g Flour
- 220 g Ricotta
- 3 Egg yolk
- 30 g Parmese
- Nutmeg
- Salt
- Pepper
For the sauce
- 2 Cans Peeled tomatoes
- 3 Garlic cloves
- 1 Chili
- 1 bunch Basil
- Olive oil
For the dumplings
- Put the ricotta in a bowl and mix with the egg yolks. Season with a pinch of salt, pepper and freshly grated nutmeg. Add flour and mix into a dough.
- Dust the worktop with flour and knead the dough for about 3-5 minutes. Divide the dough and roll it out into small cigars. Cut small pillows about 2cm wide from the cigars.
For the sauce
- Roughly chop the peeled garlic and chilli pepper. Mash the canned tomatoes in the can with a butter knife. Heat olive oil in a pan. Fry the garlic and chilli and top up with the tomatoes. Reduce a little, season with salt and pepper and add the roughly chopped basil.
- Using a slotted spoon, add the dumplings from the saucepan to the sauce, mix well and serve. Sprinkle with a little freshly grated Parmesan and you’re done.
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