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:
- Notch the tomatoes with a knife and dip them in boiling water for 5 seconds, so that the skin comes off.
- 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.
- 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.
- 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:
- Mix the ricotta, the yolks, the grated Parmesan, the chopped basil leaves, the oregano, the black pepper, and a pinch of salt.
- 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.
- Flatten the dough balls into flat, oblong balls.
- 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.
- Take the dumplings out of the water with a slotted spoon and leave them to drain.
Finish:
- Scoop a layer of tomato sauce onto the plates.
- Put the warm dumplings on top, sprinkle with the Parmesan flakes, decorate with basil leaves, and serve immediately.
Enjoy!
March 27, 2022