CALABRIAN RICOTTA BALLS WITH PASTA | TML

Ingredients

• 500 g ricotta (1lb) cow or sheep milk ricotta
• 150 g breadcrumbs (5-6oz) or 4 thick slices of stale bread
• 30 g Parmigiano Reggiano (1oz) for vegetarians use hard cheese without animal rennet
• 30 g Pecorino cheese (1oz) or use 60g (2oz) of only one cheese if you don’t have both
• 2 eggs beaten
• 1-2 garlic cloves peeled and finely chopped
• 1 handful fresh parsley finely chopped