Main courses · Vegetarian
Ricotta dumplings with napoli sauce
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 55 min
- Total
- 55 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Medium
- full cream milk
- 1.5 kg
- white vinegar
- 40 g
- bread
- 100 g
- Parmesan cheese
- 100 g
- lemon
- 0.5
- fresh basil
- 2 sprigs
- fresh oregano
- 2 sprigs
- sea salt
- 1 tsp
- olive oil
- olive oil
- brown onion
- 1
- garlic
- 2 cloves
- olive oil
- 30 g
- canned diced tomatoes
- 400 g
- tomato passata
- 300 g
- Vegetable stock paste
- 1 tbsp
- water
- 100 g
- ground black pepper
- 1 pinches
- Parmesan cheese
- Parmesan cheese
- fresh basil
- fresh basil
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,904.7 mg
- Protein
- 28 g
- Energy
- 2,410 kJ
- Calories
- 576 kcal
- Fat
- 29.6 g
- Fibre
- 4.5 g
- Saturated fat
- 14.3 g
- Carbohydrates
- 49 g