Ricotta Dumplings with Tomato Sauce

We really enjoy a BBC show called Two Greedy Italians. The show focuses on two well known Italian chefs, Gennaro Contaldo and and Antonio Carluccio, as they travel across Italy exploring the food culture and making delicious dishes.

In one episode, they made ricotta dumplings with tomato sauce. It’s a very simple, unassuming dish, so it’s best made with high-quality ingredients. If you prefer bolder flavours, you can use a stronger sauce or grate a strong flavoured hard cheese over top. We got this recipe directly from the show, and followed it pretty much exactly.

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Because this is a British recipe, it’s written in weights, so you’ll need a kitchen scale to make it (or you’ll need to take a chance with online conversions, which are a bit risky when converting weights to Canadian measurements).

To make the dumplings, you need:
  • 200g/7oz flour, plus extra for dusting
  • 225g/8oz ricotta
  • 3 egg yolks
  • 30g/1oz parmesan, freshly grated
  • pinch freshly grated nutmeg (I’ll admit I didn’t use freshly grated)
  • 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 fresh basil leaves

Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough

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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 1 inch long.

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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.

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Return the pan to the heat, bring to a boil and simmer for five minutes.

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Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.

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To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves.

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