Ratatouille with Ricotta Dumplings

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    552

This classic ratatouille recipe is taken to a new and delicious level with the addition of fluffy ricotta dumplings.

recipe updated Jun 7, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Onion icon
    Onion
    140g
  • Eggplant icon
    Eggplant
    300g
  • Zucchini icon
    Zucchini
    390g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Garlic clove icon
    Garlic clove
    12g
  • All purpose flour icon
    All purpose flour
    8g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    369g
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Rosemary icon
    Rosemary
    15g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • All purpose flour icon
    All purpose flour
    97g
  • Ricotta cheese icon
    Ricotta cheese
    85g
  • Lemon icon
    Lemon
    29g
  • Egg icon
    Egg
    50g

Tools

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

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside eggplant: sliced
  3. Prep and set aside zucchini: sliced
  4. Prep and set aside red bell pepper: cored, seeded & cubed
  5. Prep and set aside garlic clove: finely chopped
  6. Prep and set aside lemon: grated
  7. Prep and set aside egg: beaten
  8. Get a clean medium cast iron skillet
  9. Heat olive oil
  10. Add prepared onion
  11. Add prepared eggplant
  12. Fry until softened - 5 min
  13. Stir in prepared zucchini
  14. Stir in prepared red bell pepper
  15. Stir in prepared garlic clove
  16. Fry - 4 min
  17. Mix in all purpose flour
  18. Mix in canned chopped tomatoes
  19. Mix in vegetable stock
  20. Mix in rosemary
  21. Mix in salt & pepper
  22. Boil
  23. Get a clean slow cooker bowl
  24. Spoon content of medium cast iron skillet into slow cooker bowl and cover
  25. Cook in slow cooker until tender - 3 hr 30 min, high heat
  26. Get a clean medium bowl
  27. Add all purpose flour
  28. Add ricotta cheese
  29. Add prepared lemon
  30. Season with salt & pepper
  31. Add prepared egg
  32. Mix until dough forms
  33. Cut into balls
  34. Roll into balls
  35. Transfer dough balls to slow cooker bowl and cover
  36. Cook in slow cooker until firm - 15 min
  37. Serve
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