Prep 20 mins
Cook 25 mins
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
- 1 1⁄2 lbs drained ricotta cheese
- 1⁄2 cup grated pecorino romano cheese
- 1 beaten egg
- 1⁄2 cup dried breadcrumbs
- 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)
- 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.
Delicous-with a capital D! I loved these! I made them just like you said to, but did use my own homemade marinara sauce. I'm having them for breakfast tomorrow without pasta! I can't wait to make these for my vegetarian, ricotta-loving daughters!
We LOVED this recipe. I of course ad libbed a little bit.....italian seasoning, garlic, feta mixed with the ricotta.
I'm trying to work out where I went wrong with this as the dumplings didn't hold together. Some dissolved in the sauce, others were very soft and fell apart while dishing up/eating. It is very tasty though! and a great recipe if I can get them to hold together (therefore the 4 stars). Next time I'll drain the ricotta for longer and maybe add more breadcrumbs or some flour. Thanks for posting.