Ndundari con Salsa di Pomodoro e Basilico (Pasta Dumplings with Tomato and Basil Sauce)
A recipe for Ndundari con Salsa di Pomodoro e Basilico (Pasta Dumplings with Tomato and Basil Sauce) from the cookbook, Passione.
Servings 4 Servings
Ingredients
- 1 2/3 cups (7 oz/199 grams) Italian "00" pasta flour or all-purpose plus more for flouring
- 1 cup (8 oz/225 grams) ricotta cheese well drained
- 3 egg yolks
- 3 tablespoons freshly grated Parmesan cheese
- A pinch of ground nutmeg
- Freshly ground black pepper
For the tomato and basil sauce:
- 2 cans (14 oz each) plum tomatoes drained and chopped in half
- 12 large fresh basil leaves
- Salt and freshly ground black pepper
- 6 tablespoons (90 ml) olive oil
- 3 garlic cloves thickly sliced
Instructions
- In a large bowl, mix the flour, ricotta, egg yolks, Parmesan, nutmeg, and black pepper together to form a soft, moist dough.
- Place on a floured work surface and knead for 3-5 minutes, until smooth. With your hands, roll the dough into a large sausage shape and then use a knife to cut it at right angles into rectangular shapes about 3/4 inch, 2 cm long.
- Bring a large saucepan of salted water to a boil and add the dumplings. Wait until they rise to the surface, then simmer for a further 2 minutes.
- Meanwhile, make the sauce. Place the tomatoes and their juice in a bowl with half the basil, add some salt and pepper, and mix well.
- Heat the olive oil in a large pan and add the garlic. When the garlic begins to change color, remove the pan from the heat and add the tomato mixture. Replace on the heat and cook gently for 4 minutes, until the mixture is bubbling. Stir in the remaining basil leaves.
- Lift the dumplings out with a slotted spoon and add to the sauce. Mix thoroughly and serve immediately.