Ricotta Polpette
20 min
Veggie
47204
For 2 Portions
600 g
tomato puree
250 g
ricotta
80 g
panko breadcrumbs
30 g
Parmesan
30 g
pecorino cheese
4 g
parsley, fresh
3 tbsp
basil, fresh
2
egg
2 clove(s)
garlic
2 tbsp
olive oil
salt
pepper
1. All set?
2. Place the ricotta in a clean kitchen towel and squeeze out the liquid. Alternatively, place in a mesh sieve and let it drain overnight.
3. Whisk egg in a bowl.