Ricotta Balls in Tomato Sauce
Cook Time 45 minutes
2 cups (500g) fresh full-fat ricotta, drained
¼ cup finely grated parmesan, plus extra to serve
1 cup of fine fresh breadcrumbs, plus an extra cup for rolling
Zest 1 lemon
2 sprigs of parsley, finely chopped
pinch of freshly grated nutmeg
2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
500g tomato passata
2 sprigs of basil
Salt and pepper
Use a fork to combine the ricotta, parmesan, breadcrumbs, lemon, parsley, nutmeg and egg. Using a tablespoon, portion ricotta balls and place into the extra crumbs. Using wet hands to roll, form into balls and place on a flat tray lined with baking paper. Chill in the fridge for 1-2 hours. Note: These can be made up to a day ahead of time.
For the sauce, heat oil in a sauté pan, over a medium heat. Add the garlic and once sizzling add the passata and salt and pepper. Place the lid on and cook for 5-8 minutes. Gentle lowered the ricotta balls into the sauce in one single lager. Use a spoon to drizzle over some of the red sauce over the top of the balls. Place the lid on and cook for 3-4 minutes. Tear in the basil.
Serve with extra parmesan sprinkled over the top and crusty bread.