Mix flour, ricotta, egg yolks, parmesan, nutmeg, and seasoning in a bowl to form a soft dough.
Knead dough on a floured surface for 3 to 5 minutes.
Roll dough into long sausages and cut into 2cm dumplings.
Boil dumplings in salted water for 3 to 4 minutes.
Fry garlic and chilli in olive oil for one minute in a separate pan.
Remove pan from heat and stir in the halved plum tomatoes.
Simmer the tomato sauce for five minutes on the heat.
Transfer dumplings into the sauce using a slotted spoon.
Serve the dumplings garnished with fresh basil leaves.