Mate With a Plate: Ricotta dumplings

Long Lunch 01/10/2018
Credit: Supplied.

Christina Buckland joins RadioLIVE's Wendyl Nissen to share her recipe for these delicious Ricotta Dumplings.

It’s a surprisingly easy dish bound to impress your guests!



  • 250g ricotta cheese
  • 11⁄2 cups plain breadcrumbs – fine is best 
  • 1 tablespoon flour
  • 1 egg
  • 1 clove of garlic, crushed


  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • 1 onion, diced
  • 1 courgette, diced
  • 1 carrot, diced
  • 1 tablespoon garlic and herb seasoning mix, any brand
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 400g tin or jar of crushed tomatoes
  • 1⁄4 cup chicken or vegetable stock
  • 2 handfuls of spinach, can be chopped or whole
  • 2 tablespoons Parmesan cheese, grated salt and pepper, to taste


  1. Preheat oven to 215oC.
  2. Combine all the dumpling ingredients together in a bowl, mix well and roll into balls. Place into a baking dish.
  3. To make the sauce, heat the oil in a large pan over medium heat, then add the onion, garlic, carrot and courgette, and cook for a few minutes. When the vegetables begin to so en, add the spices and seasoning.
  4. Stir in the tomatoes and stock, and simmer for a few minutes.
  5. Add the spinach and stir through, season with salt and pepper to taste, then pour the sauce on top of the dumplings and sprinkle with the Parmesan.
  6. Place in the oven and bake for 15-20 minutes, or until browned on top.

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.