Ricotta Cheese Dumplings in Tomato Basil Sauce
Elevate your dinner with these delectable ricotta cheese dumplings simmered in a rich tomato basil sauce. Each tender dumpling is a delightful blend of creamy ricotta, sharp romano cheese, and fragrant parsley, perfectly paired with al dente pasta and a sprinkle of extra cheese on top.
Ingredients
Ingredients | |
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1 ½ | lbs drained ricotta cheese |
½ | cup grated pecorino romano cheese |
1 | beaten egg |
½ | cup dried breadcrumbs |
fresh parsley | |
2 | (14 ounce) cans tomato sauce (a good choice, Contadina) |
1 ¾ | cups water (or slightly less for thicker sauce) |
20 | fresh basil, chopped (or more) |
Instructions
Cooking Instructions | |
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1. | In a saucepan, combine tomato sauce, water, and fresh basil. Simmer over low heat in a deep frying pan for 10-15 minutes. |
2. | While the sauce simmers, gently mix together drained ricotta cheese, grated pecorino romano cheese, beaten egg, dried breadcrumbs, and parsley. Form the mixture into golf ball-sized balls. |
3. | Carefully drop the ricotta balls into the simmering sauce. Cover and cook for about 20 minutes until the dumplings are cooked through. |
4. | Serve the ricotta cheese dumplings over your favorite pasta, topped with additional grated cheese to taste. |
Nutrients
The following values are based on a single serving of this recipe.
Calories | 433.3 kcal |
Protein | 25.3 g |
Fat | 24.6 g |
Carbohydrates | 29.9 g |
Fiber | 3.7 g |
Sugar | 9.9 g |
Published on Jul 31, 2024 by Luminița