Name: Ricotta dumplings in tomato sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil, plus 2 tbsp extra; 1 garlic clove, chopped; 1 small red chilli, seeded, finely chopped; 400 gram can chopped tomatoes; 2 1/2 cup (500g) reduced-fat fresh ricotta; 1 onion, finely chopped; 2 eggs, lightly beaten; 2 tablespoon self-raising flour; 1/2 cup flat leaf parsley, finely chopped; 1/2 cup (40g) grated parmesan, plus extra to serve; 1/3 cup (35g) packaged breadcrumbs; 4 slices sourdough bread, to serve; mixed salad, to serve

Ricotta dumplings in tomato sauce

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1/4 cup (60ml) olive oil, plus 2 tbsp extra

1 garlic clove, chopped

1 small red chilli, seeded, finely chopped

400 gram can chopped tomatoes

2 1/2 cup (500g) reduced-fat fresh ricotta

1 onion, finely chopped

2 eggs, lightly beaten

2 tablespoon self-raising flour

1/2 cup flat leaf parsley, finely chopped

1/2 cup (40g) grated parmesan, plus extra to serve

1/3 cup (35g) packaged breadcrumbs

4 slices sourdough bread, to serve

mixed salad, to serve

Method

1.Place oil, garlic and chilli in a large saucepan on medium heat. Cook for 1 minute, until fragrant. Reduce heat to low.

2.Add tomatoes and 1 cup water. Simmer, uncovered, for 5 minutes, until tomatoes soften and reduce slightly.

3. Meanwhile, combine extra oil with remaining ingredients in a large bowl. Roll tablespoons of mixture into balls.

4.Gently place ricotta balls in tomato sauce, and turn to coat. Cover and simmer for 10 minutes. Turn dumplings and simmer, covered, for a further 10 minutes. Sprinkle with parmesan.

5.Serve with sourdough bread and side salad.

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