Ingredients

• 250g Benna Irkotta
• 40g flour
• 50g grated Parmesan
• Handful of fresh basil, chopped
• 1 egg yolk
• Zest of ½ lemon
• Salt and pepper
• 150g cherry tomatoes
• 240g tomato sauce
• Olive oil

Method

1. In a bowl, mix the Irkotta, Parmesan, flour, egg yolk, basil, lemon zest, salt, and pepper until well combined.
2. Shape the mixture into small balls and refrigerate for 20 minutes.
3. Bring a pot of salted water to a boil. Add the ricotta balls and cook until they float to the surface.
4. Meanwhile, bake the cherry tomatoes with a little olive oil salt and pepper until soft and bubbling.
5. Spread the tomato sauce on a plate, add the ricotta balls and roasted tomatoes, then finish with a drizzle of olive oil and fresh basil.