Calabrian Ricotta Balls In Tomato Sauce The Pasta Project Recipes

RICOTTA BALLS IN TOMATO SAUCE

a delicious alternative to traditional meatballs

Provided by apinchofitaly

Time 40m

Yield Serves 4

Number Of Ingredients 12

Ricotta balls in tomato sauce image

Steps:

put 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.
in 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.
Grease 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.
Cook for approx. 15 min and serve immediately.

Ingredients

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
1 garlic clove
Extravergin Olive oil 5 spoons
tomato passata 750 ml
Salt

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