MMMMM-------------------------DUMPLINGS------------------------------
7 oz Flour; plus extra for
-dusting
8 oz Ricotta
3 Free-range egg yolks
1 oz Parmesan; freshly grated
1 pn Nutmeg; freshly grated
Salt and freshly ground
-black pepper
MMMMM---------------------------SAUCE--------------------------------
6 tb Olive oil
3 cl Garlic; peeled; cut into
-thick slices
1 Chilli; sliced
28 oz Tinned plum tomatoes
-(2 cans); each tomato
-chopped in half
Few basil leaves
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 2 cm / 1" 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 5
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.
