Ricotta Dumplings with Red Pepper Sauce

Red pepper sauce

• 170 g small red pepper, seeded; cut into 1-inch chunks
• 170 g tomato, cut into 1-inch chunks
• 235 ml water
• 0.5 tsp (5 ml) kosher salt
• 0.25 tsp (5 ml) freshly ground black pepper
• 1 tbsp (15 ml) cornstarch, dissolved in slurry water
• 15 ml water for slurry
• 1.5 tbsp (15 ml) unsalted butter
• 1 tbsp (15 ml) extra-virgin olive oil

Dumplings and serving

• 225 g ricotta cheese
• 0.5 tsp (5 ml) kosher salt
• 0.25 tsp (5 ml) freshly ground black pepper
• 1 jumbo egg
• 59 ml freshly grated Parmesan, volume retained; no density-to-weight assumption
• 120 ml all-purpose flour, volume retained; no density-to-weight assumption
• 2 tbsp (15 ml) minced chives
• 2840 ml poaching water
• as needed extra grated Parmesan, for serving (optional)

Method

1. Put the red pepper and tomato pieces into a saucepan with the sauce water. Bring to the boil over high heat, then lower the heat, cover and boil gently for 8 minutes. Pass the mixture through a food mill.
2. Return the purée to the saucepan. Stir in the sauce salt, pepper and cornstarch dissolved in the slurry water. Bring to the boil, add the butter and olive oil and emulsify with an immersion blender for 10 seconds. Keep the sauce warm.
3. Bring the poaching water to a simmer in a large pot. Meanwhile, process the ricotta, dumpling salt and pepper, egg, Parmesan and flour in a food processor for 10 seconds. Transfer the batter to a bowl and mix in the chives.
4. Working quickly in two batches, drop half the batter into the water, about 1 tablespoon at a time. Keep at a low simmer, 180–190°F / 82–88°C, and cook each batch for 10 minutes. The dumplings rise as they cook. Lift out with a slotted spoon, drain well and arrange on a platter. Keep the first batch warm while cooking the second.
5. Arrange the dumplings on the platter or individual plates. Spoon over the warm red-pepper sauce and finish with grated Parmesan.