Ricotta Dumplings with Tomato and Caper Sauce

Cook time 45 minutes
Servings 4


2 cups full fat ricotta
2 egg yolks
50g fresh grated Parmesan
1 cup plain flour + extra for dusting
Pinch nutmeg
Zest of ½ lemon
Salt and pepper

The sauce
2 tbs. olive oil
2 cloves garlic, finely sliced
2 anchovies, roughly chopped
1 small chilli, finely sliced
1 tbs. capers
2 410g cans of Ardmona crushed tomatoes
1 cup of loosely packed basil leaves

Parmesan, for garnish

Ricotta Dumplings with Tomato and Caper Sauce


For the sauce, heat oil over a medium heat in a large sauté pan. Add the garlic, anchovies, chilli and capers and sauté until the garlic just starts to turn golden brown.  Now add the tomatoes and season with salt and pepper. Bring to the boil then turn down to a low heat and simmer for 30 minutes.

Bring a large pot of salted water to the boil.

In a bowl combine the ricotta, yolks, Parmesan, nutmeg, zest and season with salt and pepper. Now add the flour and mix together until a ball forms. Flour a clean surface and gently need for a few seconds ensure not to overwork. Cut the dough into four pieces and roll each into a long sausage; then cut 2cm dumpling from this.

Add the dumplings to the water and cook until they rise to the surface. Place dumplings in a bowl, cover with the sauce.

Garnish with parmesan.