Ricotta Balls in Tomato Sauce

Cook Time 45 minutes

Servings 4


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

1 egg


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.


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