Photo: Mike Kenneally
Ricotta dumplings
11 ingredients
30 min + 30 min
Serves 4
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These little dumplings, made from a few staple Italian larder ingredients, are traditionally made in my home village of Minori on the feast day of the town’s patron saint.
Estimated Nutrition (whole recipe, rough)
989
Calories
41g
Protein
38g
Fat
114g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz 00 flour
- 225g/8oz ricotta
- 3 free-range egg yolks
- 30g/1oz parmesan
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 6 tbsp olive oil
- 3 garlic
- 1 chilli
- 2 x 400g/14oz cans tinned plum tomatoestomato
- few basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes