Ricotta Cheese Dumplings In Tomato Sauce with Salad and Crispy Pitas

Steps

1. oven to 180°C. Line an oven tray with baking paper. Grease a medium baking or lasagne-style dish (approx. 20x30cm).
2. Cut pita breads into quarters. Toss with oil on prepared tray and season with salt and pepper. Spread out in a single layer and bake for about 12–15 minutes, until golden and crispy. Remove from oven and set aside to cool. Increase oven temperature to 220°C.
3. While pita breads bake, combine all ricotta dumpling ingredients together in a medium bowl, season with salt and pepper and combine until mixture comes together to form a ball of dough. Place in fridge to firm up while you prepare the sauce.
4. Heat a drizzle of oil in pot on medium heat. Cook onion and carrot for 4 minutes until soft. Add dumpling sauce spice mix and cook for 1 minute. Add passata, bring to the boil then reduce heat to low to simmer for 6 minutes, stirring occasionally. Add sweet chilli sauce, basil, spinach and mix well. Season to taste.
5. Use a tablespoon to measure out mixture and roll into balls. Pour sauce into prepared dish, spread to evenly cover base and push dumplings into sauce (tops of dumplings will be visible). Sprinkle over parmesan and bake for 15 minutes, until cheese has melted and tops of dumplings are golden.
6. While dumplings are baking, prepare salad. In a large bowl, whisk mayonnaise and lemon juice together until smooth. Finely slice cabbage until you have 2 cups worth; finely chop baby spinach. Add to bowl with dressing just before serving and toss to coat.
7. divide half the ricotta dumplings and sauce between plates and garnish with basil leaves. Serve salad and crispy pitas on the side.