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Ricotta balls in tomato sauce
by: Margherita Romagnoli
- Preparation 20 min
- Cooking 20 min
- Portions 4 pers.
Ingredients needed
- 300 g well drained ricotta
- 100 g stale bread (approx. 3 slices)
- 2 eggs
- 3 tbsp grated parmesan
- 3 tbsp grated pecorino romano (or 3 extra tbsp grated parmesan)
- 1 big pinch Favuzzi Italian herb mix
- ½ bottle Favuzzi passata
- Favuzzi Moderate intensity extra virgin olive oil
- 10 fresh basil leaves
- ½ garlic clove + 1 whole clove
- Salt
Products used in this recipe
Steps of preparation
- In a food processor, pulse the bread with the half garlic clove to make very fine breadcrumbs.
- In a bowl, combine the ricotta with the breadcrumbs, the cheeses, the eggs and the herb mix, then season with salt.
- Leave to rest in the fridge for at least 30 minutes.
- Shape the ricotta mixture into balls, roll them in flour and put them on a well-floured plate. Put back in the fridge for another 10 minutes.
- In the meantime, prepare the tomato sauce. In a saucepan, brown the whole garlic clove in oil. As soon as it takes on some colour, remove it and add the passata.
- Add fresh basil and season with salt to taste; cook the sauce over high heat for about 3-4 minutes, add the ricotta balls, lower the heat and simmer for 10 to 15 minutes. Do not turn over the meatballs, but baste them with sauce every so often.
- Serve hot or warm, sprinkled with grated parmesan.
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