Ricotta Dumplings with Tomato-Basil Sauce

ricotta dumplings with tomato-basil sauce
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Ricotta dumplings with tomato-basil sauce. This delicious Italian recipe adapted from http://blog.cookaround.com/unacalabreseincucina/polpette-di-ricotta-al-sugo/
The sauce cottage cheese dumplings are a typical recipe from Calabria, this delicious, full of flavor dish made from simple ingredients. The flavor becomes even stronger if you use ricotta cheese.

Ingredients

  • 1 pound (500 g) ricotta cheese
  • 2 large eggs,beaten
  • 1 2/3 oz (50 g) grated Parmesan cheese
  • breadcrumbs
  • salt to taste
  • For Tomato-Basil Sauce: 3 ΒΌ cups (800 ml) tomato sauce
  • 1 yellow onion,peeled and sliced
  • 2 tablespoons extra-virgin olive oil
  • fresh basil leaves
  • salt to taste

Method

Step 1

For Sauce:In a large saucepan,heat olive oil. Add sliced onion and saute until golden. Stir in tomato paste,cover and cook for 20 minutes. Remove saucepan from the heat. Season to taste with salt,garnish with fresh basil leaves and set aside.

Step 2

In a large mixing bowl,knead ricotta cheese,using a wooden spoon,until creamy and lamp-free. Stir in eggs,grated Parmesan cheese and salt.Mix well. Add breadcrumbs,enough to make a dough soft but firm.

Step 3

Form the dough into balls and place them in the pan with tomato-basil sauce. Cook over low heat,carefully turning dumplings (do not break them!) during cooking time.

Step 4

Remove saucepan from the heat. Serve ricotta dumplings with tomato-basil sauce hot or warm.

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