Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

4.4 75 évaluation

Prép. 20min

Total 55min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1904.7 mg

Protides 28 g

Calories 2419 kJ / 576 kcal

Lipides 29.6 g

Fibre 4.5 g

Graisses saturées 14.3 g

Glucides 49 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Everyday cooking for Thermomix families 114 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Jalapeño and lime chicken burger with corn smash (MEATER+®)

1h 15min

Salmon niçoise salad

35min

Cheese and jalapeño savoury hot cross buns

2h 10min

Gnocchi

1h 40min

Basil pesto

10min

Fresh pasta dough

1h

Green onion flatbreads

55min

Beetroot risotto

35min

Tortellini soup

20min

Mexican stack

45min

Teriyaki salmon bao

1h 50min

Navajo fry bread with tomato bean salsa

35min