Name: Herb-Ricotta Dumplings with Tomatoes and Peppers
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 5 sprigs fresh thyme; 1 red or orange bell pepper, sliced; 1/2 yellow onion, thinly sliced; Kosher salt and freshly ground black pepper; 2 cloves garlic, thinly sliced; 20 ounces cherry tomatoes; 1/4 cup dry white wine; Kosher salt and freshly ground black pepper; 16 ounces whole-milk ricotta; 1 cup all-purpose flour; 1/2 cup chopped fresh basil; 1/3 cup chopped fresh chives; 1 large egg; Semolina flour, for dusting; Grated Pecorino Romano, for topping

Directions

For the tomato and pepper sauce: Heat the oil in a medium saucepan over medium heat. Add the thyme and cook until fragrant, about 1 minute. Add the bell pepper, onion and 1/2 teaspoon salt and cook until the vegetables are softened and the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1/2 teaspoon salt and cook until the tomatoes are softened and beginning to burst, about 5 minutes. Add the white wine and 1/4 cup water and bring to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes. Remove and discard the thyme sprigs. Taste and adjust the seasoning with salt and pepper.
For the herb-ricotta dumplings: Bring a medium saucepan of salted water to a boil.
Put the ricotta in a medium bowl, add the flour, basil, chives, egg, 1 teaspoon salt and a few grinds of pepper and gently combine until it just forms a sticky dough. Generously flour a work surface with semolina flour. Place the dough on the semolina and sprinkle the top with a light dusting of more semolina. Press out the dough into a rectangle about 8 inches by 6 inches and 1/2 inch thick. Cut into 1-inch squares.
Transfer the dumplings to the boiling water with a slotted spoon and cook until tender and floating, about 5 minutes. Transfer the dumplings with the same spoon to the sauce; let sit for 2 minutes (resting will help the dumplings keep their shape). Gently toss with the sauce. Divide into bowls and top with grated Pecorino Romano and a drizzle of olive oil.

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