Best 7 Ricotta Dumplings In Tomato Sauce Recipes

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**Discover the Delightful Symphony of Ricotta Dumplings in Tomato Sauce: A Culinary Journey into Italian Comfort Food**

In the realm of Italian cuisine, few dishes embody comfort and rustic charm quite like ricotta dumplings in tomato sauce. This delectable creation, known as "gnudi" or "malfatti" in Italian, is a symphony of soft, pillowy dumplings enveloped in a rich, flavorful tomato sauce. Originating from the central regions of Italy, these dumplings have captured the hearts of food enthusiasts worldwide with their simplicity and exquisite taste. Our curated collection of ricotta dumpling recipes takes you on a culinary journey through different variations of this classic dish, each offering unique flavors and textures to tantalize your taste buds. From traditional Tuscan recipes to modern interpretations with a twist, these recipes cater to every palate and cooking skill level. Whether you seek a hearty main course or a delightful appetizer, our selection of ricotta dumpling recipes promises an unforgettable dining experience. Immerse yourself in the authentic flavors of Italy and prepare to be captivated by the rustic charm of ricotta dumplings in tomato sauce.

**Recipes Included:**

1. **Classic Tuscan Ricotta Dumplings in Tomato Sauce:** Embark on a culinary voyage to Tuscany with this authentic recipe, featuring tender ricotta dumplings smothered in a rustic tomato sauce. The simplicity of this dish allows the natural flavors of the ingredients to shine through, creating a harmonious balance of textures and tastes.

2. **Sicilian-Style Ricotta Dumplings with Eggplant and Basil:** Experience the vibrant flavors of Sicily with this unique take on ricotta dumplings. Succulent eggplant and aromatic basil infuse the tomato sauce with a Mediterranean flair, while the ricotta dumplings provide a delightful contrast in texture.

3. **Roasted Red Pepper and Ricotta Dumplings in Marinara Sauce:** This contemporary recipe combines the sweetness of roasted red peppers with the savory richness of marinara sauce. The vibrant red color of the sauce and the tender dumplings make this dish a feast for the eyes as well as the palate.

4. **Spinach and Ricotta Dumplings in Creamy Tomato Sauce:** For a lighter and more vibrant variation, try these spinach and ricotta dumplings. The addition of spinach not only adds a pop of color but also infuses the dumplings with a subtle earthy flavor, complemented perfectly by the creamy tomato sauce.

5. **Baked Ricotta Dumplings with Cherry Tomato Sauce:** Elevate your dining experience with this baked version of ricotta dumplings. Cherry tomatoes burst with sweetness in a tangy sauce, creating a delightful contrast to the soft and fluffy dumplings. The baking process adds a touch of crispy texture, making this dish a true showstopper.

With this diverse collection of ricotta dumpling recipes, you'll have a culinary adventure that will transport you to the heart of Italy. Each recipe offers a unique interpretation of this classic dish, ensuring that there's something for every taste and occasion. So, gather your ingredients, don your apron, and prepare to indulge in the delightful symphony of ricotta dumplings in tomato sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE



Spinach-Ricotta Dumplings with Garlic Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 28-ounce can no-salt-added whole peeled tomatoes in puree
8 large fresh basil leaves
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour, plus more for dusting
1 10-ounce package frozen chopped spinach, thawed, squeezed dry and finely chopped
2 cups whole-milk ricotta cheese
1/4 cup grated parmesan cheese, plus more for topping
2 large egg yolks
Pinch of grated nutmeg

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
  • Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.

Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 162 milligrams, Sodium 809 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 6 grams

MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)



Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) image

Recipe video above. Malfatti means "badly formed" in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different direction!Servings: This will serve 4 very hungry people, or 5 standard servings.

Provided by Nagi

Categories     Mains

Time 1h10m

Number Of Ingredients 25

2 tbsp olive oil
2 garlic cloves (, finely minced)
1/2 onion (, very finely diced)
800g / 24 oz crushed tomato ((or diced))
1 tbsp tomato paste
1/2 cup water
1 basil stem ((leaves kept for the Malfatti))
1/2 tsp white sugar
3/4 tsp salt
1/2 tsp black pepper
300g / 10oz baby spinach ((~6 tightly packed cups, Note 4))
1/2 tsp salt
1 tbsp olive oil
2 cloves garlic (, finely minced)
1 eschallot ((large), finely chopped (or 1/2 red onion))
500g / 1 lb ricotta ((must be dry type, not wet and spreadable, Note 1))
1/4 cup (lightly packed) basil leaves, finely sliced ((use stem for sauce))
1 egg ((Note 2))
1 egg yolk ((Note 2))
1 cup parmesan (, finely grated)
1/2 cup flour (, plain / all-purpose)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup parmesan (, finely grated)
Basil leaves (, small (optional))

Steps:

  • Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
  • Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
  • Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
  • Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
  • Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
  • Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
  • Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
  • Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
  • Preheat oven to 180°C / 350°F.
  • Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
  • Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
  • Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!

Nutrition Facts : Calories 503 kcal, Carbohydrate 32 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1601 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SPINACH AND RICOTTA DUMPLINGS



Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

  • Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
  • Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  • Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  • Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

RICOTTA DUMPLINGS



Ricotta Dumplings image

Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 1/2 cups whole-milk ricotta
1/3 cup grated pecorino cheese, plus more for serving
1 large egg yolk
1 1/2 teaspoons grated lemon zest
Coarse salt
1 cup plus 2 tablespoons all-purpose flour, plus more for work surface
3 tablespoons unsalted butter

Steps:

  • In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
  • Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
  • Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
  • In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.

Nutrition Facts : Calories 408 g, Fat 24 g, Fiber 1 g, Protein 17 g

FRESH TOMATO SAUCE FOR STEAMED RICOTTA DUMPLINGS



Fresh Tomato Sauce for Steamed Ricotta Dumplings image

Use this sauce when making our Steamed Ricotta Dumplings.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 4

1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled
10 ripe plum tomatoes (about 1 1/2 pounds), cored and cut into eighths
Salt and freshly ground pepper, to taste

Steps:

  • Heat oil in a medium skillet over medium heat. Add garlic; cook until golden, about 15 minutes. Add tomatoes; season with salt and pepper. Simmer until thickened, about 35 minutes. Remove from heat. Remove garlic, and pass sauce through food mill. Sauce may be made up to 1 week in advance, and refrigerated. To serve, warm over low heat.

RICOTTA DUMPLINGS WITH RED PEPPER SAUCE



Ricotta Dumplings With Red Pepper Sauce image

Provided by Jacques Pepin

Categories     appetizer

Time 45m

Yield About 18 dumplings with 3 cups of sauce

Number Of Ingredients 16

1 large red pepper, 12 ounces, seeded and cut into chunks
1 large tomato, about 10 ounces, cut into chunks
1 1/4 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cornstarch dissolved in 2 tablespoons water
2 tablespoons unsalted butter
2 tablespoons virgin olive oil
3 quarts water
12 ounces ricotta cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1/3 cup Parmesan cheese, plus additional for sprinkling on top
3/4 cup flour (4 1/2 ounces)
2 tablespoons minced chives

Steps:

  • To make the sauce, place the red pepper chunks and tomato in a saucepan with 1 1/4 cups water. Bring to a boil over high heat, reduce to low, cover and boil gently for 10 minutes. Push the mixture through a food mill.
  • Return the pureed mixture to the saucepan, and stir in the salt, pepper and dissolved cornstarch. Bring to a boil, add the butter and oil and emulsify with a hand blender for about 15 seconds. Keep the sauce warm while making the dumplings.
  • For the dumplings, bring 3 quarts of water to a simmer in a pot. Meanwhile, place the ricotta, salt, pepper, eggs, Parmesan and flour in the bowl of a food processor, and process at maximum speed for 10 seconds. Transfer the dumpling batter to a bowl, and mix in the chives.
  • Make the dumplings in two batches, dropping the batter, one tablespoon at a time, as quickly as possible into the hot water. Let the dumplings cook just below the boil, at a low simmer, for 10 minutes. (The dumplings will rise to the top of the water and float as they cook.)
  • After 10 minutes, lift the dumplings with a slotted spoon, drain well, arrange on a platter and keep warm while making the rest of the dumplings. When the second batch is cooked, add them to the platter or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce, and serve with a few sprinklings of Parmesan.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 287 milligrams, Sugar 1 gram, TransFat 0 grams

RICOTTA DUMPLINGS IN TOMATO SAUCE



Ricotta Dumplings in Tomato Sauce image

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

Provided by TishT

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs drained ricotta cheese
1/2 cup grated pecorino romano cheese
1 beaten egg
1/2 cup dried breadcrumbs
parsley
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)

Steps:

  • 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.

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the dumplings and sauce will taste. If possible, use homemade ricotta cheese, fresh tomatoes, and herbs.
  • Don't overwork the dough: Overworking the dough will make the dumplings tough. Mix the ingredients just until they come together, then stop.
  • Cook the dumplings gently: Don't boil the dumplings; simmer them gently in the sauce. This will help them cook evenly and prevent them from breaking apart.
  • Season the sauce to taste: The sauce should be flavorful and slightly tangy. Add more salt, pepper, or herbs to taste.

Conclusion:

Ricotta dumplings in tomato sauce is a delicious and comforting dish that is perfect for a weeknight meal. The dumplings are light and fluffy, and the sauce is rich and flavorful. With a few simple tips, you can make this dish at home that the whole family will enjoy.

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