Ricotta dumplings

1. 1

   Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough.

2. 2

   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.

3. 3

   Cook the dumplings for 3-4 minutes in a large saucepan of salted boiling water.

4. 4

   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.

5. 5

   Return the pan to the heat, bring to the boil and simmer for five minutes.

6. 6

   Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.

7. 7

   To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.