Dumplings with ricotta in tomato sauce

4 persons

Time: 60 minutes


Ingredients

DUMPLINGS:

  • 200 g flour
  • 220 g ricotta
  • 3 egg yolks
  • 1 handful of fresh basil leaves
  • 30 g grated Parmesan cheese
  • 1 pinch of dried oregano
  • salt, black pepper

TOMATO SAUCE:

  • 1,2 kg fresh tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp. red wine
  • 1 clove of garlic, crushed
  • 1 stalk of green celery
  • salt

FINISH:

  • 50 g Parmesan flakes
  • fresh basil leaves

Preparation

Tomato sauce: 

  1. Notch the tomatoes with a knife and dip them in boiling water for 5 seconds, so that the skin comes off.
  2. Peel the tomatoes, cut them into quarters and deseed them. Heat a splash of olive oil in a large saucepan and simmer the garlic in it.
  3. Wash the celery and cut it into small chunks. Put the celery in with the garlic and fry together for a few minutes. Add the red wine, add the tomatoes and leave to simmer for 30 to 45 minutes.
  4. Use a stick mixer to create a smooth sauce and add salt and pepper to taste. Sieve the sauce, if needed, to make it smoother.

Dumplings: 

  1. Mix the ricotta, the yolks, the grated Parmesan, the chopped basil leaves, the oregano, the black pepper, and a pinch of salt.
  2. Knead into a dough for 3 to 5 minutes. Sprinkle the work surface with flour. Shape the dough into a long tube and cut into pieces of 3 to 4 cm.
  3. Flatten the dough balls into flat, oblong balls.
  4. Bring a large pan of lightly salted water to the boil and cook the dumplings. When they begin to float they need to be boiled for 2 more minutes.
  5. Take the dumplings out of the water with a slotted spoon and leave them to drain.

Finish: 

  1. Scoop a layer of tomato sauce onto the plates.
  2. Put the warm dumplings on top, sprinkle with the Parmesan flakes, decorate with basil leaves, and serve immediately. 

Enjoy!

March 27, 2022
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