Ingredients
Equipment
Method
- Crack the eggs into a large bowl and whisk
- Spoon in the ricotta and grate the parmesan into the bowl with the lemon zest, sourdough breadcrumbs and salt if using. Mix well
- Roll the mixture into balls – made with roughly two tablespoons of the mix
- To make the tomato sauce, peel and finely cut the garlic cloves
- Preheat a pan over a medium heat and add in the olive oil
- Once the pan is hot, place in the garlic to cook for 30 seconds, then pour in the passata and water or broth. Season with salt and pepper to taste
- Bring up to a simmer, then tear in the basil leaves and give it a stir
- Place the ricotta balls into the sauce and allow to simmer on a low heat for 10 minutes
- * Serve with your choice of pulse pasta
- * To make sourdough bread crumbs, save the end bits of your bread and either allow them to dry out naturally or toast them until hard. Blend in a high speed blender until fine
Notes
Age Appropriate: When on 3 meals + a day
Able to be frozen: yes
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