Ricotta Balls In Tomato Sauce Recipes

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

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.