• For the dumplings

  • 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

  • For the sauce

  • 6 T 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 basil leaves

Ricotta Dumplings

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.


  • 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.