Ricotta cheese dumplings
Instructions
Fry the onion with parsley in the oil.
Combine the tomatoes and restrict the sauce over high heat for more than 10 minutes.
Combine the ricotta and mix well until you get a thick cream.
Cook the pasta al dente, toss with the sauce and a pinch of pepper and serve.
Ingredients and dosing for 6 persons
- 400 g of type pasta dumplings
- == 1 small onion
- Chopped parsley
- 150 g of ricotta
- 400 g of peeled tomatoes
- 3 tablespoons of olive oil
- Salt
- Pepper