Ricotta dumplings

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.


For the dumplings

For the sauce

  • 6 tbsp 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