Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

4.4 76 rating

Prep. 20 min

Total 55 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

You might also like...

Melanzane parmigiana

2h 5min

Gnocchi

1h 40min

Fresh pasta dough

1h

Pumpkin and ricotta cannelloni (Skinnymixers)

1h 20min

Pumpkin and blue cheese arancini with smoky yoghurt dressing

1h

Risotto with lemon, thyme and feta

30min

Risotto verde

45min

Ricotta and spinach crespelle "cake"

40min

Cheese and spring onion galette

1h 15min

Carrot gnocchi with zucchini cream

1h 15min

Ricotta gnocchi

2h

Classic mushroom risotto

30min