Ricotta Dumplings In Tomato Sauce

1. Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.

2. In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.

3. Drop balls into simmering sauce Cover and cook about 20 minutes.

4. Serve over the pasta of your choice with additional grated cheese.

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Nutrient	Quantity
Total fats	48.3496 g
Protein	42.2022 g
Carbohydrates	11.5738 g
Energy	649.58 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4482 g
Water	690.597 g
Aspartic acid	3.7315 g
Calcium, Ca	829.215 mg
Lutein + zeaxanthin	565 g
Fiber, total dietary	0.16 g
Carotene, beta	436.96 g
Niacin	0.4771 mg
Vitamin A, RAE	472.8 g
Arginine	2.3627 g
Riboflavin	0.733 mg
Glutamic acid	9.1268 g
Sodium, Na	321.175 mg
Fatty acids, total saturated 16:1 undifferentiated	1.979 g
Total lipid (fat)	48.3496 g
Manganese, Mn	0.1371 mg
Fructose	0.002 g
Proline	3.9759 g
Fatty acids, total saturated 16:0	15.0956 g
Fatty acids, total saturated 8:0	0.4427 g
Choline, total	66.24 mg
Sugars, total	1.0344 g
Serine	2.1489 g
Fatty acids, total saturated 10:0	0.8519 g
Fatty acids, total saturated 18:0	4.7658 g
Vitamin B-6	0.1755 mg
Selenium, Se	53.97 g
Ash	4.2337 g
Vitamin D	37.2 IU
Fatty acids, total saturated 18:1 undifferentiated	10.6926 g
Pantothenic acid	0.8133 mg
Phenylalanine	2.0813 g
Copper, Cu	0.1456 mg
Betaine	0.04 mg
Thiamin	0.0518 mg
Retinol	435.24 g
Methionine	1.0489 g
Iron, Fe	1.7306 mg
Carbohydrate, by difference	11.5738 g
Phosphorus, P	593.36 mg
Folate, total	51.44 g
Tocopherol, gamma	0.016 mg
Fatty acids, total saturated 4:0	2.1353 g
Alanine	1.8695 g
Cholesterol	189.72 mg
Valine	2.5869 g
Fatty acids, total saturated 18:2 undifferentiated	1.0229 g
Glycine	1.1096 g
Glucose (dextrose)	0.002 g
Fatty acids, total saturated 14:0	5.0741 g
Zinc, Zn	4.3962 mg
Isoleucine	2.2015 g
Fatty acids, total saturated 12:0	0.5878 g
Fatty acids, total polyunsaturated	1.4711 g
Leucine	4.5612 g
Vitamin A, IU	2182.9 IU
Folate, DFE	51.44 g
Tryptophan	0.4689 g
Vitamin C, total ascorbic acid	1.8 mg
Galactose	0.027 g
Fatty acids, total saturated 6:0	0.346 g
Tyrosine	2.1988 g
Vitamin B-12	1.2648 g
Vitamin K (phylloquinone)	45.572 g
Fatty acids, total saturated	30.8615 g
Histidine	1.7126 g
Fatty acids, total monounsaturated	13.5012 g
Threonine	1.9336 g
Folate, food	51.44 g
Vitamin D (D2 + D3)	0.744 g
Cryptoxanthin, beta	4.6 g
Vitamin D3 (cholecalciferol)	0.744 g
Vitamin E (alpha-tocopherol)	0.4892 mg
Magnesium, Mg	55.615 mg
Lysine	4.9884 g
Potassium, K	420.1 mg
Cystine	0.3711 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	1.5 1/2	647.28	11.3088	48.2856
Egg	1 beaten	0	0	0
Parsley	0	0	0	0
Water	1.75 3/4	0	0	0
Tomato Sauce	2 cans	0	0	0
Basil	20 leaves	2.3	0.265	0.064
breadcrumb	0.5 cup	0	0	0
pecorino romano cheese	0.5 cup	0	0	0