Recipe

Ricotta dumplings in tomato sauce

Aug 27, 2013 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Ricotta dumplings in tomato sauce
  • 1/4杯(60毫升)橄榄油,额外加2汤匙
  • 1 garlic clove, chopped
  • 1从小型l 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

Ricotta dumplings in tomato sauce
  • 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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