few basil leaves
1 chilli, sliced
3 garlic cloves, peeled, cut into thick slices
2 x 400g/14oz tins plum tomatoes, each tomato chopped in half
200g/7oz 00 flour, plus extra for dusting
salt and freshly ground black pepper
pinch freshly grated nutmeg
6 tbsp olive oil
3 free-range egg yolks
30g/1oz Parmesan, freshly grated
225g/8oz ricotta