Ratatouille with Ricotta Dumplings
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 55mins
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- Serves
- 4
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- Calories
- 349
This classic ratatouille recipe is taken to a new and delicious level with the addition of fluffy ricotta dumplings.
recipe updated Jun 8, 2020
Ingredients
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- Onion
- 1
-
- Eggplant
- 1
-
- Zucchini
- 2
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- Red bell pepper
- 1
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- Garlic clove
- 2
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- Lemon
- ½
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- Egg
- 1
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- Olive oil
- 3 tablespoons
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- All purpose flour
- 1 tablespoon
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- Canned chopped tomatoes
- 370 g
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- Vegetable stock
- 300 ml
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- Rosemary
- 3
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- Salt & pepper
- as needed
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- All purpose flour
- 95 g
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- Ricotta cheese
- 85 g
Tools
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Slow cooker
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Medium bowl
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Slow cooker bowl
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Medium cast iron skillet
Step preview
- Heat olive oil to a clean medium cast iron skillet
- Add onion and eggplant to the medium cast iron skillet
- Fry until softened - 5 min
- Stir in zucchini, red bell pepper and garlic clove to the medium cast iron skillet
- Fry - 4 min
- Mix in all purpose flour, canned chopped tomatoes, vegetable stock, rosemary and salt & pepper to the medium cast iron skillet
- Boil
- Get a clean slow cooker bowl
- Spoon content of medium cast iron skillet into slow cooker bowl and cover
- Cook in slow cooker until tender - 3 hr 30 min, high heat
- Add all purpose flour, ricotta cheese and lemon to a clean medium bowl
- Season with salt & pepper
- Add egg to the dough balls
- Mix until dough forms
- Cut into balls
- Roll into balls
- Transfer dough balls to slow cooker bowl and cover
- Cook in slow cooker until firm - 15 min
- Serve