Ricotta dumplings recipe
 These little dumplings, made from a few staple Italian larder ingredients, are traditionally made in my home village of Minori on the feast day of the town’s patron saint. 200g/7oz 00 flour, plus extra for dusting225g/8oz ricotta3 free-range egg yolks 30g/1oz Parmesan, freshly grated pinch freshly grated nutmeg salt and freshly ground black pepper 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 6 tbsp olive oil 3 garlic cloves, peeled, cut into thick slices 1 chilli, sliced2 x 400g/14oz tins plum tomatoes, each tomato chopped in half few basil leaves 6 tbsp olive oil 3 garlic cloves, peeled, cut into thick slices 1 chilli, sliced 2 x 400g/14oz tins 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. Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough. 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. 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. 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. 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. 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. 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. To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves.