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Ricotta dumplings

Ingredients

For the dumplings

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

For the sauce

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

Method

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.