Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)

Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.

Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.

Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)