Ricotta Pillows

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the oregano and fry for 1-2 minutes, or until crisp. Remove from the pan and set aside. TIP: Watch these carefully to ensure they don’t burn!

Return the pan to heat, add the red onion, carrot and leek and cook for 4-5 minutes, or until softened. Add the basil and garlic and cook for 1 minute, or until fragrant. Add the diced tomatoes, tomato paste, hot water (check the ingredients list for the amount), salt and brown sugar and season with a pinch of pepper. Bring to the boil then reduce the heat to low and simmer, uncovered, until you are ready to serve (about 15 minutes).

While the sauce is cooking, add the grated Parmesan, ricotta, fine breadcrumbs and a pinch of salt and pepper to a medium bowl. Place the plain flour on a separate plate. Roll the ricotta mixture into small balls (you should get about 5 per person) and then roll in the plain flour to coat.

Add the ricotta pillows to the saucepan of boiling water in batches and cook for 3 minutes, or until they float to the surface. Remove using a slotted spoon. TIP: Ensure you don’t overcrowd your saucepan so that the ricotta pillows don’t stick together.