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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
49.1
g
per serving
196.5 g total
Fat
34.6
g
per serving
138.2 g total
Protein
19.6
g
per serving
78.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
225
g
Ricotta
3
piece
Egg Yolks
free-range
30
g
Parmesan
freshly grated
GrainsCereals
200
g
00 Flour
plus extra for dusting
NutsSeeds
1
pinch
Nutmeg
freshly grated
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
3
cloves
Garlic
peeled and cut into thick slices
1
handful
Basil
leaves only
OilsFats
90
ml
Olive Oil
6 tbsp
Vegetables
1
piece
Chilli
sliced
800
g
Plum Tomatoes
tinned, each chopped in half
Method
1
Mix flour, ricotta, egg yolks, parmesan, nutmeg, and seasoning in a bowl to form a soft dough.
2
Knead dough on a floured surface for 3 to 5 minutes.
3
Roll dough into long sausages and cut into 2cm dumplings.
4
Boil dumplings in salted water for 3 to 4 minutes.
5
Fry garlic and chilli in olive oil for one minute in a separate pan.
6
Remove pan from heat and stir in the halved plum tomatoes.
7
Simmer the tomato sauce for five minutes on the heat.
8
Transfer dumplings into the sauce using a slotted spoon.
9
Serve the dumplings garnished with fresh basil leaves.