Silverbeet and ricotta dumplings

1.Bring a saucepan of water to the boil; blanch tomatoes for 1 minute, drain, refresh in iced water. Peel and squeeze out seeds. Place in a food processor and coarsely puree.

2.Heat oil in a saucepan over medium heat. Add garlic and fry until golden, about 2 minutes. Add silverbeet stems and pureed tomatoes, season, and cook until thick and shiny, about 10-15 minutes.

3.To make dumplings, melt butter in a saucepan over medium heat. Add onion and fry until golden, about 12 minutes. Add silverbeet leaves and stir until wilted. Drain excess liquid, then chop onion and silverbeet together finely.

4.Place silverbeet mixture, ricotta, parmesan, whole egg, yolk and flour in a bowl; mix well. Season well and shape heaped tablespoonfuls into balls. Lightly dust balls in extra flour.

5.Bring a large saucepan of salted water to a simmer. Drop dumplings in water; when they float to the surface, remove with slotted spoon and drain on paper towel.

6.To serve, spoon sauce into plate and arrange dumplings on top. Sprinkle with marjoram and drizzle with oil.