Ricotta balls in tomato sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
Ingredients for the ricotta balls:
- 1 clove of garlic finely chopped
- crumbs of soft part of a mediterranean style loaf 140 gr
- Parmigiano Reggiano (grated)40 gr
- Pecorino romano (grated)60 gr
- black pepper
- 1 spoon of chopped parsley
- Ricotta cheese(ricotta made with sheep's milk is even better) 350 gr
- 2 eggs
for the sauce
- 1 garlic clove
- Extravergin Olive oil 5 spoons
- tomato passata 750 ml
- Salt
Method
- STEP 1put the bread crumbs in a bowl with the ricotta, eggs, chopped garlic, grated parmesan and pecorino, chopped parsely, salt and pepper and mix all the ingredients together.
- STEP 2in a sauce pan put the garlic, oil and cook for a few min till the garlic gets golden, add the tomato passata with a couple of pinches of salt, bring to the boil and cook for 15 min. Once the sauce is cooked you can start preparing the ricotta balls.
- STEP 3Grease your hands with a little oil and roll some mixture to make the balls as big as a walnut and put them one by one in the sauce.
- STEP 4Cook for approx. 15 min and serve immediately.
