Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

4.4 79 ratings

Prep. 20min

Total 55min

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

Fiber 4.5 g

Saturated fat 14.3 g

Carbohydrates 49 g

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Australia and New Zealand

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