Ricotta Dumplings in Tomato Sauce
The first time I made these ricotta dumplings was when I was looking for something quick, but a bit more special than the usual pasta with tomato sauce. The recipe is from Jamie Oliver's book on 15-minute meals, and even though it takes a little longer at first, after a few tries, I was able to make it without looking at the recipe. I love that it uses ricotta, and the sauce gets its flavor from anchovies, olives, and basil. Quick Info Total time: about 30 minutes Servings: 2-3 people Difficulty: easy Recipe type: quick vegetarian lunch or dinner (except for the anchovies in the sauce) Ingredients For the dumplings: 250 g ricotta zest of one lemon 40 g grated parmesan 1 tablespoon flour 1 egg a pinch of grated nutmeg For the sauce: 400 g passata (pureed tomato sauce) 8 Kalamata olives 2 anchovy fillets 2 garlic cloves a handful of fresh basil a splash of balsamic vinegar 1/2 cup water 1/2 teaspoon dried chili olive oil salt and pepper Instructions 1. In a bowl, mix the ricotta, lemon zest, parmesan, flour, egg, and nutmeg with a whisk. The mixture should be smooth, but I don’t overbeat it—just enough to combine everything. 2. Heat a little olive oil in a skillet over medium heat. Using a spoon, scoop out portions of the mixture and place them directly in the skillet (about 1-2 teaspoons for each dumpling). Fry them on each side until they form a light crust and firm up a bit. I don’t flip them too early to avoid breaking. Once they’re done, I transfer them to a plate. 3. For the sauce, I heat another skillet with a bit of olive oil and add the anchovy fillets. I mash them with a spoon directly in the oil until they become almost a paste. I add the crushed garlic and chili, mixing for a few seconds. 4. I pour in the passata, add 1/2 cup of water, and season with salt and pepper to taste. When the sauce starts to boil, I add the olives and roughly chopped basil. I let it simmer for another 1-2 minutes, no longer. 5. I add the fried dumplings to the sauce, just enough to warm them up and absorb the flavors, for a few minutes on low heat. Finally, I drizzle everything with a bit of balsamic vinegar and, if I have it, sprinkle some more basil leaves on top. 6. I serve them straight from the skillet, with the sauce poured over the dumplings and a few basil leaves for garnish. Why I make this recipe often I find it practical for days when I have ricotta in the fridge. It comes together quickly, doesn’t require complicated techniques, and the ingredients are accessible. The dumplings turn out light, and the sauce is rich and flavorful. It works for a simple meal but can also be served at a gathering with friends. Tips and Variations Tips I don’t use overly wet ricotta; otherwise, the dumplings won’t hold together well. If the mixture seems too soft, I can add a little more flour. The dumplings shouldn’t be fried too long, just enough to get a bit firm. The anchovy doesn’t taste fishy; it just adds a richer flavor to the sauce. Substitutions If I don’t have parmesan, I can use another hard cheese, but parmesan gives the best flavor. Kalamata olives can be substituted with any type of black olives if needed. I can omit the chili if I don’t want it spicy. If I don’t eat fish, I can skip the anchovy, although the final flavor will be simpler. Variations Sometimes I add more basil or throw in some parsley for the sauce. The dumplings can also be served with a simple tomato sauce, without anchovies and olives, for a more neutral option. Goat ricotta can be used for a more pronounced flavor. Serving Ideas I serve them simply, directly with the tomato sauce and a bit of fresh basil. If I want something heartier, I can add a slice of toasted bread. They also work well as a main dish for lunch or dinner. Frequently Asked Questions 1. Can the dumplings be made in advance? I don’t recommend it. They are best right after frying and adding to the sauce. If I let them sit too long, they can become too soggy. 2. Can I use another type of cheese instead of ricotta? Not for this recipe. Ricotta has the right texture. Other fresh cheeses don’t behave the same way when fried. 3. Does the anchovy affect the final taste? It doesn’t taste fishy. It just adds a salty and more flavorful note to the sauce. 4. Can I omit the olives if I don’t like them? Yes, you can leave them out without any issues; it won’t affect the structure of the recipe, just the flavor. 5. Can the dumplings be baked instead of fried? I haven’t tried that and wouldn’t recommend it because they are very delicate and would fall apart in the oven. Quick frying in the skillet keeps them compact. Nutritional Values Approximately, for one serving (out of 3): Calories: around 350-400 kcal Protein: 18-20 g Carbohydrates: 12-15 g Fat: 22-25 g These values depend on the type of ricotta and the amount of oil used for frying. The recipe offers a balance between protein and fat, with carbohydrates mainly coming from flour and passata. Storage and Reheating Ricotta dumplings are not ideal for storage. If I have leftovers, I keep them in the fridge for a maximum of 24 hours and gently reheat them on low heat directly in the sauce. After reheating, they can become soggy, and the texture won’t be as pleasant. Ideally, they should be consumed immediately.
Preparation
All ingredients for the dumplings are mixed together using a whisk. In a pan, a little olive oil is heated, and with a spoon, dumplings are formed and fried on both sides until they become firm. In another pan, olive oil is heated, and anchovies are added. They are broken down with a spoon until they turn into a paste. Minced garlic, chili, passata, water, salt, and pepper are added, and once it starts to boil, olives and chopped basil are added. The dumplings are served with the sauce and garnished with basil leaves and balsamic vinegar.
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