Ricotta Dumplings In Tomato Sauce - cooking recipe

Ingredients

1 1/2 lbs drained ricotta cheese
1/2 cup grated pecorino romano cheese
1 beaten egg
1/2 cup dried breadcrumbs
parsley
2 (14 ounce) cans tomato sauce (a good choice, Contadina)
1 3/4 cups water (or slightly less for thicker sauce)
20 leaves fresh basil, chopped (or more)

Preparation

Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
Drop balls into simmering sauce Cover and cook about 20 minutes.
Serve over the pasta of your choice with additional grated cheese.