Ricotta Dumplings in Pomodoro Sauce Over Casarecce Pasta

What You’ll Need:

For the Pomodoro Sauce

¼ Cup Good Quality Olive Oil

2 Sweet Onions, Finely Diced

3 Garlic Cloves, Finely Diced

2 Cups Tomato Puree

6 Sprigs Basil

3 Anchovy Filets Finely Diced

Salt and Pepper to Taste

For the Ricotta Dumplings

1 Cup Ricotta Cheese

¼ Cup Chopped Parsley

1 Cup Parmesan

3 Large Eggs

¾ Cup Bread Crumbs

Salt & Pepper to Taste

3 Cups Peanut Oil

1 Lbs Casarecce Dried Pasta

What You’ll Do:

  1. First we make the Pomodoro…
  2. Heat the oil in a thick bottom pot and cook the onion until translucent; about 10-12 minutes.
  3. Follow with garlic, tomato puree, basil and salt/pepper.
  4. Cook for about 20 minutes then add the anchovies and remove the basil sprigs. Cook for another 5 minutes and set aside keeping warm.
  5. While the Pomodoro simmers, mix together the Ricotta, Parsley, Parmesan, Eggs, Bread Crumbs and Salt/Pepper.
  6. Heat oil in a high sided sauté pan until oil sizzles when a drop of ricotta is dropped in.
  7. Form Ricotta mixture into a oblong ball with your hands and place into the oil flipping until golden brown on each side.
  8. Cook in batches, and once fully cooked, place into the Pomodoro sauce to keep warm.
  9. Cook the pasta until Al Dente and move to plating.
  10. Scoop a bit of pasta onto the right side of the plate then top with two of the dumplings. Spoon the Pomodoro sauce over the pasta and sprinkle with chopped basil.
  11. Enjoy!

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