Ricotta dumplings with napoli sauce
TM6 TM5

Ricotta dumplings with napoli sauce

4.4 (48 ratings)

Ingredients

Ricotta cheese

  • 1500 g full cream milk
  • 40 g white vinegar

Dumplings

  • 100 g bread, stale or frozen, cut into pieces
  • 100 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • ½ lemon, zest only, no white pith
  • 2 sprigs fresh basil, leaves only
  • 2 sprigs fresh oregano, leaves only
  • 1 tsp sea salt
  • olive oil, for greasing

Napoli sauce

  • 1 brown onion, cut into halves
  • 2 garlic cloves
  • 30 g olive oil
  • 400 g canned diced tomatoes
  • 300 g tomato passata
  • 1 tbsp Vegetable stock paste (see Tips)
  • 100 g water
  • 1 pinch ground black pepper
  • Parmesan cheese, grated to serve
  • fresh basil, leaves only, for garnishing

Nutrition
per 1 portion
Calories
2419 kJ / 576 kcal
Protein
28 g
Carbohydrates
49 g
Fat
29.6 g
Saturated Fat
14.3 g
Fibre
4.5 g
Sodium
1904.7 mg

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