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1
To make the sauce, place the red pepper chunks and tomato in a saucepan with 1 1/4 cups water.
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2
Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes.
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3
Push the mixture through a food mill.
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4
Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch.
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5
Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds.
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6
Keep the sauce warm while making the dumplings.
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7
For the dumplings, bring 3 quarts of water to a simmer in a pot.
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8
Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds.
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9
Transfer the dumpling batter to a bowl, and mix in the chives.
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10
Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water.
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11
Let the dumplings cook just below the boil, at a low simmer, for 10 minutes.
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12
(The dumplings will rise to the top of the water and float as they cook.)
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13
After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings.
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14
When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates.
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15
Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.
