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
    342

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

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