Heat 1/4 cup olive oil in a large saucepan over medium heat.

Add chopped garlic and chili pepper to the pan.

Cook for 1 minute until fragrant, then reduce heat to low.

Add diced tomatoes and 1 cup water to the saucepan.

Simmer uncovered for 5 minutes, until the tomatoes soften and the sauce reduces slightly.

In a separate large bowl, combine remaining 2 tbsp olive oil, ricotta cheese, finely chopped onion, lightly beaten eggs, self-rising flour, finely chopped parsley, grated Parmesan cheese, and dried breadcrumbs.

Roll tablespoons of the ricotta mixture into balls.

Gently place the ricotta balls in the tomato sauce, turning to coat them.

Cover the saucepan and simmer for 10 minutes.

Turn the dumplings gently and simmer covered for another 10 minutes.

Sprinkle with additional Parmesan cheese.

Serve hot with a mixed salad.