Ricotta Dumplings
These delicate ricotta dumplings are pillows of flavor in every bite. The light, fluffy texture of the dumplings pairs perfectly with the vibrant, tomato and herb sauce. A simple yet satisfying dish that is sure to impress your guests!
— Constant Cookbook
Ingredients
- 200g/7oz 00 flour
- 225g/8oz ricotta
- 3 free-range egg yolks
- 30g/1oz parmesan
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 6 tbsp olive oil
- 3 garlic
- 1 chilli
- 2 x 400g/14oz cans tinned plum tomatoestomato
- few basil
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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