Ricotta dumplings with tomato and basil sauce

A wholesome, heartty meal the whole family will love.


Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: Serves 4

Cuisine: Italian


  • All purpose or wholewheat flour 200g
  • Ricotta 220g
  • Egg yolks 3
  • Parmesan cheese 20g
  • Grated nutmeg Pinch
  • Salt and pepper To season
  • Tinned plum tomatoes 700g
  • Basil Handful
  • Olive oil 6 Tbsp
  • Garlic 3 Cloves


  1. To make the dumplings  - Using your hands mix together the flour, egg yolks, ricotta, parmesan, nutmeg, salt and pepper.
  2. When the ingredients are completly mixed, kneed the mixture on a floured surface and roll it out to a long thin sausage shape using a rolling pin, then cut into small rectangular shapes about 3cm in length.
  3. Boil some water in a pan and add salt. Carefully add the dumplings to the water and wait until they expand and rise to the surface. Once they rise, continue to simmer for around two minutes.
  4. To make the sauce - Add the tomatoes, basil, salt and pepper to a bowl and mix.
  5. In a separate pan, heat the olive oil and fry the garlic until it browns.
  6. Add the tomato mixture to the pan and heat for a few minutes until simmering.
  7. Add the drained dumplings to the sauce, mix carefully then serve.
Previous Recipes Back to All Recipes Next Recipes