Ricotta Dumplings in Tomato and Vegetable Sauce with Salad and Crispy Pitas

Ricotta Dumplings in Tomato and Vegetable Sauce with Salad and Crispy Pitas

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 4, 2015.
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Ricotta dumplings with parmesan cheese with a tomato and vegetable dipping sauce, salad, served with oven baked crispy pitas

Ingredients

CRISPY PITAS

  • 4 pita breads
  • 2 tablespoons olive oil

RICOTTA DUMPLINGS

  • 250 g ricotta cheese
  • 1 1/2 cups fine breadcrumbs
  • 1 tablespoon flour
  • 1/4 cup grated parmesan cheese
  • 1 egg

TOMATO AND VEGETABLE SAUCE

  • 1 brown onion, finely diced
  • 1 carrot, peeled and grated
  • 1 tablespoon dumpling sauce spice mix
  • 1 jar tomato passata
  • 1 tablespoon mild sweet chilli sauce
  • 2 tablespoons roughly chopped basil
  • 1 handful baby spinach leaves
  • 1/4 cup finely grated parmesan cheese

SALAD

  • 1 tablespoon mayonnaise
  • Juice of 1 lemon
  • 1/2 iceberg lettuce
  • 1 handful baby spinach leaves
  • 2 tablespoons basil leaves, to serve

Steps

  1. oven to 180°C. Line an oven tray with baking paper. Grease a medium baking or lasagne style dish.
  2. Cut pita breads into quarters. Toss with oil on prepared tray, season with salt and pepper. Spread out in a single layer and bake for about 15 minutes or until golden. Remove from oven and set aside. Increase oven temperature to 220°C.
  3. Combine all ricotta dumpling ingredients in a bowl, season with salt and pepper and mix. Place in fridge to firm up.
  4. Heat a drizzle of olive oil in a pot on medium heat. Cook onion and carrot for 4 minutes or until soft. Add dumpling sauce spice mix and cook for 1 minute. Add passata and bring to the boil, reduce heat to low to simmer for 6 minutes, stirring occasionally. Stir in sweet chilli sauce, basil, spinach and season with salt and pepper. Remove from heat.
  5. Roll 1 tablespoon of mixture into balls. Pour sauce into prepared dish and spread to evenly cover base, push dumplings into sauce and space evenly in rows, the tops of dumplings will be visible. Sprinkle over parmesan and bake for 15 minutes until cheese has melted and tops of dumplings are golden. Leave to rest for 5 minutes before serving.
  6. While dumplings are baking, finish salad; in a large bowl mix mayonnaise and lemon juice together. Finely slice lettuce and spinach; add to bowl with dressing just before serving and toss to coat.
  7. Spoon dumplings and sauce onto plates with salad and crispy pitas on the side. Garnish with basil leaves.

Nutritional Information

Energy 2090 kj
500 kcal
Protein 22.8g
Carbohydrate 53.1g
Fat 20.7g