Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

5.0 1 rating

Prep. 20 min

Total 1 h

2 portions

Ingredients

Ricotta cheese

full cream milk
750 g
white vinegar
20 g

Dumplings

bread stale or frozen, cut into pieces
70 g
Parmesan cheese crust removed and cut into pieces (3 cm)
70 g
lemon zest only, no white pith
¼
fresh basil leaves only
1 sprig
fresh oregano leaves only
1 sprig
sea salt
½ tsp
olive oil for greasing

Napoli sauce

brown onion cut into halves
½
garlic clove
1
olive oil
15 g
canned diced tomatoes
200 g
tomato passata
150 g
Vegetable stock paste (see Tips)
1 tsp
water
50 g
ground black pepper
1 pinch
Parmesan cheese grated to serve
fresh basil leaves only, for garnishing

Difficulty

medium

Nutrition per 1 portion

Sodium 1320.6 mg

Protein 31.1 g

Calories 2479.7 kJ / 592.7 kcal

Fat 30.4 g

Fibre 5.1 g

Saturated Fat 14.2 g

Carbohydrates 51.3 g

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Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

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