45 min

Step 1

Roast the tomatoes- heat the oven to 420F or 215C on a convection setting. Toss the cherry tomatoes with olive oil and a pinch of salt and spread them out in a small baking tray. Roast for about 15 minutes, until the skins split and the juices start to run.

Step 2

Moving to the dumplings- in a cheesecloth add the ricotta and press it down (using a weight, can be anything heavy) to get rid of any access liquid. You want the ricotta to be as dry as you can.

Step 3

In a bowl, add the drained ricotta, Parmigiano Reggiano, salt, egg and egg yolk. Mix well until combined.

Step 4

Add the flour and mix until combined.

Step 5

Using your hands, form balls from the ricotta mix to your desire size. I shape them to be little smaller than a ping pong ball. Set aside.

Step 6

Boil water in a pot for the dumplings while preparing the sauce on a separate pan.

Step 7

Make the sauce- transfer the roasted tomatoes (and their juices) to a sauté pan set over medium heat. Add the garlic confit cloves. Let the mixture simmer gently, cook until they break down into a chunky sauce.

Step 8

Boil the ricotta dumplings until they float to the surface, then gently transfer them to the sauce. Toss carefully to coat in the roasted tomato sauce, taking care not to break them. Add the a sip of the water the dumplings were cooked in if the sauce is too dry.

Step 9

Divide the dumplings and sauce among plates. Top with plenty of grated Parmigiano‑Reggiano, a few torn basil leaves and a generous drizzle of extra‑virgin olive oil. Enjoy immediately.

Step 10

YASSS!