Ricotta Dumplings with Roasted Tomatoes | Bengingi

Ingredients

• For the ricotta dumplings
• 450 gr whole milk ricotta
• 50 gr AP flour
• 50 gr Parmigiano Reggiano (grated)
• 10 gr salt
• 1 pasture raised egg
• 1 pasture raised egg yolk
• For the sauce
• for the roasted tomato sauce
• 25 cherry tomatoes (a mix of red and yellow is nice)
• 2 –4 tbsp extra‑virgin olive oil
• Salt, to taste
• 5 –7 cloves garlic confit
• 1/4 cup pasta or dumpling‑cooking water (add more as needed)
• Grated Parmigiano‑Reggiano, for serving
• handful of fresh basil leaves, for serving