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1
make the red pepper sauce: In a saucepan combine the red pepper and tomato chunks with the 1 cup water.
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2
Bring to a boil over high heat, then reduce the heat to low, cover and boil gently for 8 minutes, strain the puree through a food mill.
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3
2.
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4
Return the puree to the sauceapn and stir in the salt, pepper, and dissolved cornstarch.
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5
Bring to a boil, then add the butter and oil and emulsify with a hand blender for 10 seconds.
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6
Keep the sauce warm while you make the dumplings.
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7
make the dumplings: Bring 3 quarts of water to a simmer in a pot.
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8
Meanwhile, in a food processor, combine the ricotta, salt, pepper, egg, Parmesan and flour and process 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: working as quickly as possible drop the batter, about 1 tablespoon at a time, into the hot water.
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11
Let the dumplings cook at a low simmer (180 to 190) for ten minutes; the dumplings will rise to the surface of the water as they cook.
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12
Remove the dumplings with a slotted spoon, drain well and arrange on a platter.
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13
Keep warm while you cook the remaining dumplings.
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14
Arrange the dumplings on a platter or individual plates.
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15
Spoon on the warm red pepper sauce and sprinkle with grated Parmesan.
