Ricotta Dumplings in Tomato Sauce
Indulge in the comforting flavors of homemade Ricotta Dumplings in Tomato Sauce—a simple yet elegant dish perfect for weeknight dinners or special occasions. These pillowy ricotta dumplings are infused with Parmesan cheese and fresh parsley for a light, savory bite, then gently poached until irresistibly tender. They’re nestled in a rich, garlicky tomato sauce made fragrant with fresh basil and a hint of dried oregano, offering the perfect balance of tangy and herbaceous flavors. Ready in under an hour, this recipe is both easy to make and packed with gourmet flair. Serve these dumplings with a sprinkle of Parmesan, a crusty loaf of bread, or a crisp side salad for a complete meal that’s as satisfying as it is delicious. Perfect for fans of Italian cuisine, this recipe is your go-to for cozy comfort food with a refined edge.
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 1 large Egg
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, torn
- 0.25 cup Grated Parmesan cheese for garnish
Instructions
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, all-purpose flour, egg, salt, and chopped parsley. Mix until a soft dough forms. Refrigerate the dough for 15 minutes to make it easier to handle.
While the dough chills, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, dried oregano, sugar, and black pepper. Bring the sauce to a simmer, reduce the heat, and let it cook gently for 15-20 minutes. Stir occasionally and adjust the seasoning to your taste. Stir in the torn basil leaves just before serving.
Bring a large pot of salted water to a gentle boil. Using lightly floured hands, roll the chilled ricotta mixture into small dumplings (around 1 inch in diameter). Drop them into the boiling water in batches.
Cook the dumplings for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer the cooked dumplings directly into the simmering tomato sauce.
Once all the dumplings are cooked and coated in the sauce, spoon them onto serving plates or bowls.
Garnish with additional grated Parmesan cheese and fresh basil leaves. Serve immediately with crusty bread or a side salad.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 38.3 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2474 mg | 190% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
