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

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Steps of preparation

  1. In a food processor, pulse the bread with the half garlic clove to make very fine breadcrumbs.
  2. In a bowl, combine the ricotta with the breadcrumbs, the cheeses, the eggs and the herb mix, then season with salt.
  3. Leave to rest in the fridge for at least 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve hot or warm, sprinkled with grated parmesan.

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