Ricotta Dumplings In Tomato Sauce - cooking recipe

Ingredients

1/4 cup plus 2 tbsp olive oil
1 clove garlic, chopped
1 small red chili pepper, seeded and finely chopped
1 can (14 oz) diced tomatoes
2 1/2 cups ricotta cheese
1 None onion, finely chopped
2 None eggs, lightly beaten
2 tbsp self-rising flour
1/2 cup fresh flat-leaf parsley, finely chopped
1/2 cup grated Parmesan cheese, plus additional, to serve
1/3 cup dried breadcrumbs
None None Mixed salad, to serve

Preparation

Place 1/4 cup of the oil, garlic and chili pepper in a large saucepan on medium heat. Cook for 1 min, until fragrant. Reduce heat to low.
Add tomatoes and 1 cup water. Simmer, uncovered, for 5 mins, until tomatoes soften and reduce slightly.
Meanwhile, combine remaining 2 tbsp oil, ricotta, onion, eggs, flour, parsley, Parmesan and breadcrumbs in a large bowl. Roll tablespoons of mixture into balls.
Gently place ricotta balls in tomato sauce and turn to coat. Cover and simmer for 10 mins. Turn dumplings and simmer, covered, for a further 10 mins.
Sprinkle with Parmesan cheese. Serve with salad.