Main courses
Ricotta balls in tomato sauce, meat-free
Ricotta balls in tomato sauce are the meat-free version of Sunday meatballs: ricotta, breadcrumbs, Parmesan and egg, cooked straight in the tomato. Minnelea Sugo al Basilico, already cooked with passata, extra virgin olive oil, onion and basil, is a ready base: the balls stay soft and the sauce also dresses the pasta.
Method
- Leave the ricotta to drain in a sieve for at least 30 minutes, even overnight in the fridge: this is the step that keeps the balls firm as they cook.
- In a bowl, mix the ricotta with the egg, Parmesan, breadcrumbs, torn basil, a pinch of salt and some ground pepper. The mixture should be soft but easy to shape: if it is too wet, add a spoonful of breadcrumbs.
- With damp hands, shape balls the size of a walnut, about 25 g each, and put them in the fridge for 15 minutes to firm up.
- In a wide saucepan, bring the Sugo al Basilico to a gentle simmer with half a glass of water. Place the balls side by side in the sauce, cover and cook over a low heat for 12–15 minutes without stirring: just shake the pan gently.
Minnelea products for this recipe
The preserves used in this recipe.
Do not stir them with a spoon in the first minutes: until they have firmed up in the sauce they are delicate. If you prefer them golden, fry them first in seed oil and then simmer them in the sauce for 5 minutes. The recipe contains wheat, milk and eggs.