Step 1

For the dumplings, combine the ingredients in a bowl and roll into 2-inch balls

Step 2

Bring water to boil for pasta

Step 3

For the sauce, heat the olive oil in large wide skillet over medium-low heat and add the cherry tomatoes

Step 4

Salt the tomatoes, cover and let the tomatoes break down a bit and slump

Step 5

Add garlic, basil, red pepper (if using) and passata, bring to a boil and then reduce to a simmer

Step 6

Listicle: Rachael Ray 12

Step 7

5-Inch Deep Frying Pan with Helper Handle Add the ricotta dumplings, cover and let them simmer 5 minutes

Step 8

Gently turn them and cook 8 to 10 minutes more, then transfer to a shallow serving dish

Step 9

While dumplings cook, salt the pasta water and undercook pasta by 1 minute from package directions

Step 10

Reserve a little starchy cooking water (half a cup), toss the pasta with butter and cheese and the water, then marry the pasta with some of the remaining sauce in the skillet

Step 11

Serve the pasta topped with extra basil and pass extra cheese and sauce