Pan-fried Ricotta Dumplings in Tomato Sauce

Recipe from Two Greedy Italians

For the dumplings:
200g high protein flour, plus extra for dusting
220g ricotta
3 egg yolks
25g parmesan, fresh grated
a pinch of grated nutmeg
a pinch of salt
freshly ground black pepper

For the sauce:
1 large onion, diced
3 cloves garlic, minced
1 chilli, sliced
2 x 400g canned tomatoes (whole or diced)
a handful of basil leaves

• In a large mixing bowl, mix all the dumpling ingredients together to form a soft and moist dough.  
• Tip the dough out onto a floured work surface and knead for about 5 minutes.  Roll dough into a long thin sausage shape, then cut the dumplings into 2cm pieces.
• Bring a pot of lightly salted water to the boil and cook the dumplings until they float to the surface.  Transfer the dumplings onto a plate.
• Heat a little olive oil in a frying pan and place the dumplings in a single layer and fry until dumplings are lightly browned on each side.
• Meanwhile to cook the sauce, heat olive oil in a pan and stir fry the onion and garlic until soft.  Add in chilli and fry for a minute.  Add in tomatoes and basil. Bring to the boil and let simmer for about 5 minutes.  Season with salt and freshly ground pepper.
• Toss the pan fried dumplings into the tomato sauce and sprinkle over some grated parmesan before serving.