Ricotta Pillows
with Homemade Tomato Sauce and Crispy Oregano
These pillows are traditionally called ricotta gnudi (naked ravioli), and they’re perfectly delicate and delicious. While you’re mastering inventive Italian at its best, why not give crispy oregano a try? It gives this dish an amazing textural finish you’re going to love.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
oregano
1
red onion
1
carrot
1 bunch
basil
2 clove
garlic
1 tin
diced tomatoes
1 sachet
tomato paste
1 block
Parmesan cheese
(Contains Milk;)
1 tub
ricotta
(Contains Milk;)
½ cup
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
leek
Not included in your delivery
olive oil
¾ cup
hot water
1 tsp
brown sugar
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Put a medium saucepan of water on to boil. Pick the oregano leaves. Finely chop the red onion. Finely chop the carrot. Finely slice the leek. Finely chop the basil leaves. Peel and crush the garlic. Finely grate the Parmesan cheese.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the oregano and fry for 1-2 minutes, or until crisp. Remove from the pan and set aside. TIP: Watch these carefully to ensure they don’t burn!
Return the pan to heat, add the red onion, carrot and leek and cook for 4-5 minutes, or until softened. Add the basil and garlic and cook for 1 minute, or until fragrant. Add the diced tomatoes, tomato paste, hot water (check the ingredients list for the amount), salt and brown sugar and season with a pinch of pepper. Bring to the boil then reduce the heat to low and simmer, uncovered, until you are ready to serve (about 15 minutes).
While the sauce is cooking, add the grated Parmesan, ricotta, fine breadcrumbs and a pinch of salt and pepper to a medium bowl. Place the plain flour on a separate plate. Roll the ricotta mixture into small balls (you should get about 5 per person) and then roll in the plain flour to coat.
Add the ricotta pillows to the saucepan of boiling water in batches and cook for 3 minutes, or until they float to the surface. Remove using a slotted spoon. TIP: Ensure you don’t overcrowd your saucepan so that the ricotta pillows don’t stick together.
Divide the ricotta pillows between plates and pour over the homemade tomato sauce. Sprinkle over the crispy oregano leaves.