Ingredients

• 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
• 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

Directions

• Mix the flour
• ricotta
• egg yolks
• parmesan
• nutmeg and seasoning together in a large bowl to form a soft
• moist dough.
• 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.
• Cook the dumplings for 3-4 minutes in a large saucepan of salted boiling water.
• 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.
• Return the pan to the heat
• bring to the boil and simmer for five minutes.
• Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.
• To serve
• spoon the dumplings onto a serving plate and sprinkle over the basil leaves.