Italian · Dinner
Baked Cheese Dumpling Pasta
Ricotta-and-semolina dumplings baked in tomato sauce with mozzarella and Parmesan until golden and bubbling. The dish sits between gnocchi and baked pasta, rich with melted cheese and fresh basil, served straight from the baking dish as a comforting single-plate meal.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
563Calories
32.1gProtein
34.8gFat
28.4gCarbs
7.6gSugar
2.9gFiber
1122mgSodium
316mgChol
18.5gSat Fat
682mgPotassium
742mgCalcium
2.9mgIron
1.5mcgVitamin B12
9mgVitamin C
vegetarian
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Combine ricotta, egg, parmesan, semolina, nutmeg, and salt in a bowl with a fork until thick and slightly sticky.
2
Chill the ricotta mixture covered for 15 minutes until firm enough to hold its shape.
3
Heat olive oil over medium-low heat for 1 minute, add garlic until pale gold, then add canned tomatoes and a pinch of salt. Simmer uncovered 8 minutes until sauce coats a spoon.
4
Pour tomato sauce into a baking dish, drop rounded tablespoons of chilled ricotta mixture on top, scatter mozzarella and parmesan over dumplings, then bake at 425°F for 12 minutes until puffed and golden.
5
Plate
Slide contents onto a plate, scatter fresh basil over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz440g ricotta cheese
- 22 eggs
- 1.8 oz52g parmesan
- 1/2 cup60g semolina flour
- 1/4 tsp1/4 tsp nutmeg
- 1/2 tsp1/2 tsp salt, plus a pinch for the sauce
- 1 1/2 cup180g, a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 8-10 fresh basil leaves, plus extra to finish
- 2 oz56g mozzarella
- a pinch of black pepper
