Spinach Ricotta Dumplings With Red Pepper Sauce Recipe

Peel and deseed the peppers and cut them into thin strips.
Heat butter and oil in a pan and cook the onions.
Now add the garlic and peppers cooking till the peppers are softened.
Pour in the stock along with basil and parsley and simmer for about 10 minutes.
Season with salt and pepper and remove from heat.
If desired, you can puree this in a blender.
Remove to a bowl and stir in cream once cooled.
Procedure for dumplings Rinse the spinach and cook in a large covered saucepan till wilted.
Cool the spinach and squeeze to remove liquid.
Chop it finely.
In a bowl, combine the spinach, eggs, 3/4 cup each of the Parmesan and Romano cheeses, ricotta cheese, 3 tbsp flour, salt and pepper to form a stiff batter.
Put some flour in a plate.
Make balls out of the cheese mixture, roll them in the flour and keep in a lightly floured tray.
Preheat an oven to 250" F.
Fill a deep pot three fourths full with lightly salted water and bring to a gentle simmer.
Add the dumplings a few at a time and simmer till they rise to the surface.
This is when they are ready to be taken out.
Lift out the dumplings and drain thoroughly on an absorbent kitchen towel.
Place in a baking dish, drizzle with the 2 tbsp melted butter and bake in the oven till lightly browned.
Meanwhile, in a saucepan over medium heat, warm the pepper mixture.
Also heat 1/2 cup butter in a pan and saute the sage leaves till crispy.
Drain them on a paper towel.
Pour the pepper mixture into a serving dish and place the dumplings on top.
Spoon on the sage leaves and some of the butter.
Sprinkle with grated Parmesan cheese.