Ricotta Dumplings in Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These dumplings are easy to put together once you get the feel for them. Got this recipe from a cooking show on the radio Melinda Lee . Hope you enjoy Ingredients:
1 1/2 lbs drained ricotta cheese |
1/2 cup grated pecorino romano cheese |
1 beaten egg |
1/2 cup dried breadcrumbs |
parsley |
2 (14 ounce) cans tomato sauce (a good choice, contadina) |
1 3/4 cups water (or slightly less for thicker sauce) |
20 leaves fresh basil, chopped (or more) |
Directions:
1. Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
2. In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
3. Drop balls into simmering sauce Cover and cook about 20 minutes.
4. Serve over the pasta of your choice with additional grated cheese.
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