Ricotta Balls in Favuzzi Passata Tomato Sauce

September 16, 2021

Ricotta Balls in Favuzzi Passata Tomato Sauce

This recipe for Ricotta Balls in Favuzzi Passata Tomato Sauce is a play on meatballs, only without the meat! Perfect as an appetizer, or a vegetarian entrée!


  • 300g well drained ricotta
  • 100g stale bread (approx 3 slices)
  • 2 eggs
  • 3 tbsp grated parmesan
  • 3 tbsp grated pecorino romano (or 3 extra tbsp grated parmesan)
  • 1 big pinch of Italian herb mix
  • 1/2 bottle Favuzzi Passata Strained Tomato Sauce
  • Moderate intensity extra virgin olive oil
  • 10 fresh basil leaves
  • 1/2 garlic clove + 1 whole clove
  • Salt


  • In a food processor, pulse the bread with the half garlic clove to make very fine breadcrumbs.
  • In a bowl, combine the ricotta with the breadcrumbs, the cheeses, the eggs and the herb mix, then season with salt. Leave to rest in the fridge for at least 30 minutes. Shape the ricotta mixture into balls, roll them in flour and put them on a well-floured plate. Put back in the fridge for another 10 minutes.
  • In the meantime, prepare the tomato sauce. In a saucepan, brown the whole garlic clove in oil. As soon as it takes on some colour, remove it and add the passata. Add fresh basil and season with salt to taste; cook the sauce over high heat for about 30 minutes, add the ricotta balls, lower the heat and simmer for 10-15 minutes. Do not turn over the ricotta balls, but baste them with sauce every so often. Serve hot or warm, sprinkled with grated parmesan. Enjoy

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