Ratatouille with Ricotta Dumplings

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    342

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

  • Onion icon
    Onion
    1 (about 140 g)
  • Eggplant icon
    Eggplant
    1 (about 300 g)
  • Zucchini icon
    Zucchini
    2 (about 390 g)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Lemon icon
    Lemon
    ½ (about 29 g)
  • Egg icon
    Egg
    1 (about 50 g)
  • Olive oil icon
    Olive oil
    3 tbsp (about 40.95 g)
  • All purpose flour icon
    All purpose flour
    1 tbsp (about 8.1 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Vegetable stock icon
    Vegetable stock
    1 ¼ cups (about 300 g)
  • Rosemary icon
    Rosemary
    3 (about 15 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • All purpose flour icon
    All purpose flour
    ¾ cup (about 97.2 g)
  • Ricotta cheese icon
    Ricotta cheese
    85.12 g (about ¼ cup)

Tools

  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet

Step preview

  1. Heat olive oil to a clean medium cast iron skillet
  2. Add onion and eggplant to the medium cast iron skillet
  3. Fry until softened - 5 min
  4. Stir in zucchini, red bell pepper and garlic clove to the medium cast iron skillet
  5. Fry - 4 min
  6. Mix in all purpose flour, canned chopped tomatoes, vegetable stock, rosemary and salt & pepper to the medium cast iron skillet
  7. Boil
  8. Get a clean slow cooker bowl
  9. Spoon content of medium cast iron skillet into slow cooker bowl and cover
  10. Cook in slow cooker until tender - 3 hr 30 min, high heat
  11. Add all purpose flour, ricotta cheese and lemon to a clean medium bowl
  12. Season with salt & pepper
  13. Add egg to the dough balls
  14. Mix until dough forms
  15. Cut into balls
  16. Roll into balls
  17. Transfer dough balls to slow cooker bowl and cover
  18. Cook in slow cooker until firm - 15 min
  19. Serve
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