You may also like
Categories:
stalks celery carrots parsnips red pepper olive oil zucchini red onion garlic tomatoes red wine oregano sugar Ricotta Dumplings Ricotta cheese Parmesan cheese egg fresh breadcrumbs
Viewed: 39 - Published at: 10 years agoIngredients
- 3 stalks celery, chopped
- 2 None large carrots, chopped
- 2 None medium parsnips, chopped
- 1 None red pepper, seeded, chopped
- 1/3 cup olive oil
- 2 None large zucchini, chopped
- 1 None red onion, chopped
- 2 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 1/2 cup red wine
- 2 tbsp chopped fresh oregano leaves
- 2 tsp sugar
- None None Ricotta Dumplings
- 9 oz ricotta cheese
- 2 oz grated Parmesan cheese
- 1 None large egg, lightly beaten
- 1 cup fresh breadcrumbs
Method
- Preheat oven to 350°F.
- Combine celery, carrots, parsnips, pepper and 1/2 the oil in a large casserole dish. Roast for 15 mins. Add zucchini and cook for 10-15 mins, until tender.
- Meanwhile, heat remaining oil in a large saucepan over high heat. Saute onion and garlic for 1-2 mins, until tender. Add tomatoes, 3/4 cup water, wine, oregano and sugar. Bring to a boil then reduce heat and simmer for 10 mins. Add to casserole dish and stir gently to combine.
- For the ricotta dumplings, combine all ingredients in a small bowl. Season to taste. Using wet hands, form tablespoonfuls of mixture into balls. Arrange over top of casserole. Cover and bake for 15 mins. Uncover and bake for another 10-15 mins, until dumplings are golden.
