Ratatouille with Ricotta Dumplings

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

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

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

recipe updated Jun 8, 2020


  • Onion icon
    1 (140g)
  • Eggplant icon
    1 (300g)
  • Zucchini icon
    2 (390g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Garlic clove icon
    Garlic clove
  • Lemon icon
    about ½ unit (29g)
  • Egg icon
    1 (50g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • All purpose flour icon
    All purpose flour
    1 tbsp (8g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    369g (about 1½ cups)
  • Vegetable stock icon
    Vegetable stock
    1.25 cups (300ml)
  • Rosemary icon
  • Salt & pepper icon
    Salt & pepper
    as needed
  • All purpose flour icon
    All purpose flour
    about ¾ cup (97g)
  • Ricotta cheese icon
    Ricotta cheese
    ¼ cup


  • 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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