Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Vegetarian

½ onion
1 garlic clove
500g ricotta
75g feta
2 eggs
1 cup breadcrumbs (use gluten free crumbs to make this gluten free)
¼ cup grated Parmesan
½ cup basil
3 cups zucchini, grated

Sprinkle the zucchini with 1 tsp of salt and allow to stand for half an hour. Meanwhile, finely dice the onion and sauté in a little oil.  After a couple of minutes add the crushed garlic and cook until the onion is translucent. Drain the zucchini and squeeze out the last remaining liquid before placing it in a bowl along with the cooked onion and garlic and remaining ingredients.

Mix well then quenelle or roll into small balls and layer on top of the tomato sauce in an oven proof dish. Bake at 180°C for 20 minutes.

Garnish with more fresh basil before serving.

Rich Tomato Sauce
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
5 Kalamata olives, finely chopped
¼ cup red wine
410g tin chopped tomatoes
1 cup water
2 tbsp tomato paste
1 tsp of sugar
1cm chunk of Parmesan
½ cup fresh basil
salt and pepper

Heat your pan and add some oil. Over a medium to low heat slowly cook the onion for 5 minutes. Add the garlic and olives and cook for a further five minutes. You want the onion to become translucent, not brown. Turn up the heat and add the red wine and cook until this evaporates. Add the tinned tomatoes, water, tomato paste, sugar, Parmesan* and basil. Bring to a simmer and continue to cook for 10-15 minutes before checking for seasoning.

Transfer the sauce to a blender and blend until smooth. Please make sure you can put hot things in your blender before doing this! If not, wait until cold or use a stick blender.

*I use my old Parmesan ends, rind and all, for this and you can pop it in whole as it will melt through the sauce or ultimately be blended through at the end.

zucchini-dumplings_2

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