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.
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.
Servings
4
Category
Pasta
Prep time
20 minutes
Cooking time
30 minutes
Vegetarian
Cuisine
Italian
Author
Two Greedy Italians