Ricotta Cheese Dumplings and Crispy Pitas

Ricotta Cheese Dumplings and Crispy Pitas

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 14, 2019.
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Ingredients

Ricotta Dumplings

  • 250g ricotta cheese
  • 1½ cups breadcrumbs
  • 1 Tbsp flour
  • ½ block grated Parmesan cheese
  • 1 egg

Tomato Sauce

  • 1 brown onion
  • 1 carrot
  • 1 pack dumpling spice
  • 1 jar tomato passata
  • 1 Tbsp mild sweet chilli sauce
  • ½ block grated Parmesan cheese

Salad

  • 1 lettuce
  • ½ pack baby spinach
  • 2 Tbsp mayonnaise

To Serve

  • 1 pack pita breads
  • 1 bunch basil

Have Handy

  • oil
  • salt
  • pepper
  • vinegar

Steps

  1. Prep dumplings Preheat oven to 220°C. Grease a medium baking dish (about 20x30cm). Combine all ricotta dumpling ingredients in a bowl, season and mix until mixture comes together to form a dough ball. Place in fridge to firm up.
  2. Cook sauce Finely dice onion and grate carrot. Heat a drizzle of oil in a pot on medium heat. Cook onion and carrot for 4 minutes, until just soft. Add dumpling spice and cook for 1 minute, until fragrant. Add tomato passata and simmer for 6 minutes, stirring, until thickened. Add sweet chilli sauce and season.
  3. Cook dumplings Use a tablespoon measure to roll dumpling mixture into balls. Pour sauce into prepared baking dish. Push dumplings into sauce and space evenly (tops of dumplings will be visible). Sprinkle over Parmesan cheese and bake for 15 minutes, until golden. Allow to rest for 5 minutes before serving.
  4. Cook pita breads Cut pita breads into quarters and toss on a lined tray with a drizzle of oil. Cook, on rack under dumplings, for about 10 minutes, until golden.
  5. Make salad Shred lettuce and toss in a bowl along with spinach, mayonnaise and a drizzle of vinegar.

Nutritional Information

Energy 2484 kj
594 kcal
Protein 26.1g
Carbohydrate 62.4g
Fat 25.8g