Ricotta Dumplings With Red Pepper Sauce

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1 small red pepper (6 ounces), seeded and cut into chunks

1 tomato (6 ounces), cut into chunks

1 cup water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon cornstarch dissolved in 1 tablespoon water

1 1/2 tablespoons unsalted butter

1 tablespoon virgin olive oil

8 ounces ricotta cheese

1 jumbo egg

1/4 cup freshly grated Parmesan cheese, plus more for sprinking at serving time

1/2 cup flour

2 tablespoons minced chives

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