Fettuccine with Tomato Sauce and Ricotta Dumplings
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
2 large onions, coarsely chopped
2 cloves garlic, finely chopped
50 mL (1/4 cup) chicken stock
1 can (795 g/28 oz) crushed tomatoes
0.5 mL (1/8 tsp) each salt and pepper
Pinch of hot red pepper flakes
125 mL (1/2 cup) part-skim ricotta cheese
50 mL (1/4 cup) grated Parmesan cheese
1 egg white
30 mL (2 tbsp) all-purpose flour
15 mL (1 tbsp) chopped fresh basil or 5 mL (1 tsp) dried
454 g (1 lb) fettuccine or spaghetti
In a nonstick skillet, simmer onions and garlic in stock, stirring, 8 minutes. Add tomatoes and cook 4 minutes. Add salt, pepper, and hot red pepper flakes.
In a bowl, mix both cheeses, egg white, flour, and basil. Form into small balls and drop into a saucepan of boiling water.
Simmer the dumplings gently until firm. Meanwhile, cook fettuccine according to package directions or until just tender. Drain and serve with the tomato sauce and dumplings.
Imported on 2011-01-20 16:41:26 — Original ID:1243