Ricotta Dumplings

Handmade soft ricotta dough dumplings served in a fresh garlic and chilli tomato sauce with basil.

Vegetarian Dinner Italian Pasta Ricotta

Estimated Nutrition

Calories

585.5

kcal / serving

2342.1 kcal total

Carbs

49.1g

per serving

196.5 g total

Fat

34.6g

per serving

138.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

225

Ricotta

piece

Egg Yolk

free-range

Parmesan

freshly grated

GrainsCereals

200

00 Flour

plus extra for dusting

NutsSeeds

pinch

Nutmeg

freshly grated

to taste

Salt

to taste

Black Pepper

freshly ground

cloves

Garlic

peeled and cut into thick slices

handful

Basil

leaves only

OilsFats

Olive Oil

6 tbsp

Vegetables

piece

Chili

sliced

800

Plum Tomato

tinned, each chopped in half

Method

Mix flour, ricotta, egg yolks, parmesan, nutmeg, and seasoning in a bowl to form a soft dough.

Transfer dumplings into the sauce using a slotted spoon.

Serve the dumplings garnished with fresh basil leaves.

Roll dough into long sausages and cut into 2cm dumplings.

Boil dumplings in salted water for 3 to 4 minutes.

Fry garlic and chilli in olive oil for one minute in a separate pan.

Remove pan from heat and stir in the halved plum tomatoes.

Simmer the tomato sauce for five minutes on the heat.

Knead dough on a floured surface for 3 to 5 minutes.