SPINACH-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
- Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 162 milligrams, Sodium 809 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 6 grams
SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
- Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
- Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
RICOTTA DUMPLINGS IN TOMATO SAUCE
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
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
- 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.
- Drop balls into simmering sauce Cover and cook about 20 minutes.
- Serve over the pasta of your choice with additional grated cheese.
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
RICOTTA DUMPLINGS
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
- Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
- Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
- In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.
Nutrition Facts : Calories 408 g, Fat 24 g, Fiber 1 g, Protein 17 g
More about "ricotta dumplings in tomato sauce food"
RICOTTA DUMPLINGS IN TOMATO SAUCE | HARDCORE ITALIANS
From hardcoreitalians.blog
Estimated Reading Time 1 min
RICOTTA DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
RICOTTA DUMPLINGS IN TOMATO AND VEGETABLE SAUCE …
From myfoodbag.co.nz
YOTAM OTTOLENGHI’S DUMPLING RECIPES | FOOD | THE …
From theguardian.com
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE - WHERE IS …
From whereismyspoon.co
Estimated Reading Time 6 mins
- Heat the oil in a medium saucepan. Finely chop the garlic and cook it in the oil until it starts to change its color and becomes fragrant.
- If using canned tomatoes, puree them first. If using already pureed tomatoes, carefully pour them into the saucepan. Add about ½ teaspoon sugar, bring to a boil, reduce the heat, cover, and simmer the sauce for about 10-15 minutes. Add more sugar, if necessary, and salt to taste.
- Bring a large pot of water to a boil and prepare the gnudi during the time the water needs to come to a boil.
RICOTTA GNUDI AL SUGO (RICOTTA DUMPLINGS IN FRESH …
From christinascucina.com
5/5 (20)Total Time 2 hrs 25 minsCategory Main CoursesCalories 414 per serving
- Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
- Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
- Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes. Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
RICOTTA DUMPLINGS IN TOMATO SAUCE | NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
Cuisine ItalianCategory Midweek DinnerServings 4Total Time 35 mins
RICOTTA DUMPLINGS IN TOMATO SAUCE RECIPES
From tfrecipes.com
RICOTTA DUMPLINGS WITH TOMATO AND CAPER SAUCE
From everydaygourmet.tv
THOMASINA MIERS’ RECIPE FOR RICOTTA, COURGETTE AND SPINACH …
From theguardian.com
GNUDI – RICOTTA DUMPLINGS – WITH TOMATO SAUCE – ITALIAN FOOD
From pinterest.com
RICOTTA CHEESE DUMPLINGS IN TOMATO AND VEGETABLE SAUCE
From myfoodbag.co.nz
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE | RECIPE | ITALIAN …
From pinterest.ca
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE | RECIPE | ITALIAN …
From pinterest.ca
RICOTTA DUMPLINGS WITH TOMATO-BASIL SAUCE - MAGIC SKILLET
From magicskillet.com
RICOTTA DUMPLINGS AND MAFALDE - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE - PINTEREST.CA
From pinterest.ca
RICOTTA DUMPLINGS WITH RED PEPPER SAUCE - FOOD & WINE
From foodandwine.com
RICOTTA DUMPLINGS IN SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love