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Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce
4.4 75 ratings
Prep. 20 min
Total 55 min
4 portions
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Ingredients

Ricotta cheese
  • full cream milk
    1500 g
  • white vinegar
    40 g
Dumplings
  • bread stale or frozen, cut into pieces
    100 g
  • Parmesan cheese crust removed and cut into pieces (3 cm)
    100 g
  • lemon zest only, no white pith
    ½
  • fresh basil leaves only
    2 sprigs
  • fresh oregano leaves only
    2 sprigs
  • sea salt
    1 tsp
  • olive oil for greasing
Napoli sauce
  • brown onion cut into halves
    1
  • garlic cloves
    2
  • olive oil
    30 g
  • canned diced tomatoes
    400 g
  • tomato passata
    300 g
  • Vegetable stock paste (see Tips)
    1 tbsp
  • water
    100 g
  • ground black pepper
    1 pinch
  • Parmesan cheese grated to serve
  • fresh basil leaves only, for garnishing

Difficulty

medium

Nutrition per 1 portion

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

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Australia and New Zealand

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