Ricotta Dumplings with Tomato Wheat Berry Stew

Ricotta Dumplings with Tomato Wheat Berry Stew

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 13, 2018.

If you don’t have an oven-proof fry-pan, simply transfer the cooked stew to a small baking dish before topping with dumplings and remaining Parmesan. Grill for about 6 minutes, until golden.


Ingredients

Stew

  • 1 brown onion
  • 1 Tbsp rosemary
  • 1 eggplant
  • 2 leaves silverbeet
  • 1 clove minced garlic
  • ½ cup wheat berries
  • ½ cup white wine (optional)
  • 400g cherry tomatoes
  • 1 tsp soy sauce
  • 1 Tbsp tomato sauce
  • ½ tsp salt
  • 1 cup vegetable stock
  • 35g grated Parmesan cheese

Dumplings

  • 200g ricotta cheese
  • 35g grated Parmesan cheese
  • 1 egg yolk
  • ½ tsp salt
  • ¼ cup flour

Steps

  1. Preheat oven grill to high. Bring a large pot of salted water to the boil. Thinly slice onion; finely chop rosemary leaves; dice eggplant 1cm until you have 3 cups worth; remove and discard tough inner stalk from silverbeet and thinly slice green part.
  2. Heat a drizzle of oil in a medium oven-proof fry-pan on high heat. Cook onion for about 3 minutes, until browned. Add garlic, rosemary and wheat berries, reduce heat to medium and cook for about 3 minutes, until toasted.
  3. Add wine (if using) and cook for about 1 minute, until reduced. Add canned tomatoes, soy sauce, tomato sauce, eggplant, salt and stock. Bring to a simmer and cook for about 15 minutes, until wheat berries are tender. Add a little more stock if needed during simmering, ¼ cup at a time.
  4. For dumplings, combine ricotta, Parmesan, egg yolk and salt in a large bowl. Stir through flour then scoop out tablespoon amounts and roll into balls. Cook dumplings in pot of boiling water for about 6 minutes. Use a slotted spoon to remove cooked dumplings from water and place on a paper towel to drain.
  5. Once wheat berries are tender, stir through silverbeet and season to taste. Remove pan from heat and top with dumplings and remaining Parmesan. Grill for about 6 minutes, until cheese is golden.
  6. To serve, divide wheat berry stew between bowls and top with ricotta dumplings.

Nutritional Information

Energy 2385 kj
570 kcal
Protein 33.3g
Carbohydrate 54.2g
Fat 23.4g