CALABRIAN RICOTTA BALLS WITH PASTA | TML

Name: 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; 600 g tomato passata (1.3lbs) or half cherry tomatoes and half passata. Cut the cherry tomatoes into halves or quarters; 2 garlic cloves peeled; Salt for pasta and to taste; Freshly ground black pepper to taste; 400 g short mafaldine/mafalde pasta (14oz) or fusilli, penne or paccheri

themediterraneanlifestyle.com

Ricotta balls in tomato sauce | CALABRIAN RICOTTA BALLS WITH PASTA | Mediterranean Recipes | Ingredients | Method

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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
600 g tomato passata (1.3lbs) or half cherry tomatoes and half passata. Cut the cherry tomatoes into halves or quarters
2 garlic cloves peeled
Salt for pasta and to taste
Freshly ground black pepper to taste
400 g short mafaldine/mafalde pasta (14oz) or fusilli, penne or paccheri