Ricotta Dumplings

Ricotta Dumplings

These ricotta dumplings are a delicious alternative to traditional meatballs.

Categories: Sides & Salads, Starters

Serves: 4 Preparation time: 25 mins Cooking time: 32 mins



For the tomato ragù

  • 4 tbsp Filippo Berio Olive Oil
  • 400g can Cirio Plum Tomatoes
  • 1 garlic clove, peeled and crushed

For the ricotta dumplings

  • 400g fresh breadcrumbs
  • 4 tbsp Parmesan cheese, freshly grated
  • 4 tbsp Pecorino Romano cheese, freshly grated
  • Zest of one lemon
  • 2 tbsp flat leaf parsley, finely chopped
  • 350g ricotta cheese
  • 2 eggs, beaten
  • 1 small bunch of basil, roughly torn
  • Filippo Berio Extra Virgin Olive Oil to serve


  1. To make the tomato sauce, heat the oil in a large frying pan. Add the garlic and cook over a medium heat for 2 minutes, or until the garlic is golden. Add the plum tomatoes and season with salt and black pepper.
  2. Leave to simmer for 15 minutes.
  3. Meanwhile, to make the ricotta dumplings, combine all the ingredients in a large bowl, except for the basil and olive oil. With wet hands, take a little of the mixture and roll to the size of a walnut. Repeat with the rest of the mixture.
  4. Add the dumplings to the tomato sauce in a single layer. Cover and cook for 10-15 minutes until they have doubled in size. Stir in the basil and serve with a drizzle of Filippo Berio Extra Virgin Olive Oil.
  5. Serve immediately.

Cook with:

Mild Extra Virgin Olive Oil

This mild, light-bodied Extra Virgin Olive Oil is carefully blended to give a smooth, subtle flavour that the whole family will love.

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