Pasta with prosciutto and ricotta dumplings.

[This dish works wonderful without the dumplings if you are just looking for a quick pasta]

S4

2 cups of shell pasta
60ml olive oil
1 cup of frozen or fresh peas
1/2 onion, sliced thinly
60ml white wine
6 slices of prosciutto, sliced
parmesan to serve

dumplings:
250g ricotta
50g plain flour
1 egg
1 egg yolk
30ml flat leaf parsley, roughly chopped
3 cloves of garlic, roughly chopped
1 green or red chili, deseeded and sliced

Boil the pasta according to instructions, when 2 minutes remain throw in the peas.
Meanwhile combine all the ingredients for the dumplings in a processor and mix till smooth.
Once the pasta is done, drain then rinse in cold water then toss in 15ml olive oil, set aside.
Fill a pot with 3 liter water or there abouts plus some salt and bring to the boil.
Bring a saute pan to heat and pour in the remaining olive oil. Fry the onion for five min or until golden. The throw in the white wine, prosciutto and the pasta with beans. Let it simmer for 5 min and season to taste. In the meantime, using a tablespoon scoop up ricotta mix and drop in the water, 5-6 at a time, let it simmer for about 2 min. Place on a kitchen towel to dry.
Serve with shaved or grated parmesan and drizzle some olive oil over the pasta.

drink: water