Ricotta Cheese Dumplings with Tomato Sauce

Steps

1. oven to 220°C. Grease a small oven dish (measuring about 22 x 18cm)
2. Lightly combine all ricotta cheese dumpling ingredients together in a medium bowl, season with pepper and mix to combine, until mixture comes together to form a ball. Place in fridge to firm up while you prepare the sauce. Heat a drizzle of oil in medium pot on medium heat.
3. Cook onion and carrot for 4 minutes, until soft. Add spice mix and cook a further 1 minute. Add passata, bring to the boil then reduce heat to low to simmer for 5–6 minutes, stirring occasionally, until thick. Remove from heat, add sweet chilli sauce, basil, spinach and mix well. Season to taste.
4. 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 12–15 minutes, until cheese has melted and tops of dumplings are golden.
5. While dumplings bake, prepare salad. In a large bowl whisk mayonnaise and lemon juice together, until smooth. Finely slice cabbage until you have 2 cups worth and finely chop baby spinach. Add both to bowl with dressing just before serving and toss to coat. Season with salt and pepper.
6. Divide ricotta cheese dumplings and tomato sauce between plates and garnish with basil. Serve spinach and cabbage salad on the side.