I’m not sure originally where I jotted this recipe down from, but it is really easy to make and one of our real favourite Friday night comfort meals. It can be prepared in advance and also freezes well. Serve with a green salad, crusty ciabatta and a good soft bodied Italian red.

Serves 4 (I always make for 4 and freeze half of the dough & tomato sauce separately)

Dumplings
200g 00 flour
225g ricotta
3 free-range egg yolks (make a meringue with the whites)
30g grated parmesan cheese
Pinch grated nutmeg
Salt & pepper

Sauce
Olive oil
3 chopped garlic cloves
1 chilli (top-tip – if you’re a chilli head like me chop extra chilli and serve separately, so you can add to your own taste)
2 x 400g tinned plum tomatoes – by the best you can
1 teaspoon sugar
Salt & pepper
Good hand full of basil

Mix the flour, ricotta, egg yolks, parmesan and nutmeg, salt & pepper into a dough
Knead for 5 minutes and then wrap in cling-film and put into fridge for 30 mins (the black spots are ground pepper!)


Fry the chilli and garlic for one minute
Stir in tomatoes and chopped basil (save some for garnish)
Add sugar, salt & pepper to taste. The sugar just smoothes the tomato flavour
Simmer for 5 minutes, switch off & cover until you start cooking your dumplings

Take a lump of dough and roll into a sausage shape and cut into 3cm dumplings


Boil a large pan of salted water
Add the dumplings for a few minutes and as the rise to the surface add them to the reheated tomato sauce
Once all have been added, you can add some of the water to loosen the sauce
Server in a shallow bowl and top with shredded basil leaves & grated parmesan

Wine: 2008 Barbera, Cantine di Casteggio, Oltrepo Pavese

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