Ricotta Balls In Tomato Sauce
These Ricotta Balls in Tomato Sauce are a delightful Italian dish bursting with savory flavors and a creamy texture. The ricotta balls, mixed with garlic, breadcrumbs, and a blend of Parmigiano Reggiano and Pecorino Romano cheeses, are tender and flavorful. The tomato sauce, made with garlic, olive oil, and tomato passata, adds a rich and tangy element to the dish. This recipe is a comforting and satisfying choice for a cozy meal.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
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