Ricotta dumplings with napoli sauce

Step 1

Place milk into mixing bowl and heat 10 min/80°C/speed 2.

Step 2

Add white vinegar and heat 2 min/90°C/speed 1. Allow to sit for 1 minute. The milk will separate into curds and whey.

Step 3

Line simmering basket with a nut milk bag or two layers of muslin cloth and set over a large jug. Gently pour milk mixture into simmering basket and allow to drain for at least 10 minutes or up to 1 hour, ensuring that the simmering basket isn't submerged and the ricotta can drain freely.

Step 4

Transfer drained ricotta (approx. 250 g, depending on time left to drain) into a bowl and set aside.

Step 5

Place bread, Parmesan, lemon zest, basil, oregano and salt into mixing bowl and mill 10 sec/speed 9.

Step 6

Add reserved ricotta and combine 15 sec/speed 3, to form a crumbly mixture.

Step 7

Grease Varoma tray with oil. Then, using wet hands, squeeze ricotta mixture into walnut-sized balls to form dumplings and place dumplings onto greased Varoma tray. Set Varoma aside.

Step 8

Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 9

Add oil and sauté 3 min 30 sec/120°C/speed 1.

Step 10

Add all remaining sauce ingredients and cook 5 min/100°C/speed 2.

Step 11

Place Varoma with dumplings into position, secure lid and cook 10 min/Varoma/speed 2.

Step 12

Place dumplings and sauce into shallow bowls, sprinkle with grated Parmesan cheese and garnish with extra basil leaves. Serve hot.