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

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®.

Sign up for free More information

Also featured in

Everyday cooking for Thermomix families 114 Recipes
Australia and New Zealand

You might also like...

Pear and peach crumble

50min

Lemon and caper aioli

15min

Breakfast bars

40min

Herbed chicken hors d'oeuvres

35min

Sugar-free salted peanut butter fudge

2 h 10min

Chocolate sweet potato slice

1 h 15min

Chocolate mousse

1 h 10min

Apricot and carrot bliss balls

1 h 20min

Hazelnut crunch bliss balls

40min

Zucchini slice

45min

Katsu chicken with cauliflower rice and pickled salad

55min

Nachos with beans and cashew sour cream

50min