Combine the 250g tub of Ricotta cheese, the nutmeg, the eggs and the Parmesan Cheese to form a paste.
Slowly add the flour until a soft dough forms.
Roll into a ball and leave the dough to one side. (30 minutes is best but we don't often wait)
In the skillet pan add the olive oil, tin of tomatoes, the puree, the sugar and with the lid off let simmer on a very low heat.
Take the ball of dough and on a lightly floured tray cut it into 8 even portions.
Roll each portion of dough into long cylindrical strips.
Cut the strips into 2cm pillows.
Using the back of a fork and placing each pillow cut side down, using your thumb roll the pillows off the fork. This will leave you with a small dumpling with ridges and a curl. This does take practice but any old shape still works with the recipe 🙂
place the dumplings into the sauce and simmer with the lid on for 7-10 minutes.
Serve with some fresh basil and a sprinkle of parmesan cheese.