Courgette Ricotta Balls with Tomato Sauce
Prep time
Cook time
Total time
This lovely fresh and simple recipe will make enough to feed a family of 4, feel free to add any vegetables you like into the sauce (this is really just a simple base recipe) they can be blitzed and easily hidden for those who are not too keen on them. Small pasta is great for babies to practice on their pincer technique.
Author: Hannah
Serves: 4
Ingredients
- 1 tub of ricotta
- a handful of plain flour
- zest of ½ a lemon
- 1 grated courgette
- Sauce:
- 1 carton or jar of passata
- 1 tin of chopped tomatoes
- 1 clove of chopped garlic
- a few torn basil leaves
- Seasoning - optional
- a little sugar - optional
Instructions
- For the balls mix all the ingredients together
- Set a side in the fridge to chill whilst you make the sauce
- Sauce:
- In a large shallow pan add the passata, chopped tomatoes and garlic
- Cook on a medium heat until thickened
- Add the basil leaves and reduce the heat
- Using 2 spoons, spoon out your ricotta mix and form into balls by using both spoons to shape
- Place each ball into the dish on top of the sauce
- After making approx 12 balls let them cook in the sauce for 5 mins
- Serve with pasta or fresh bread and salad.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
Leave a Reply