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Ricotta balls with cherry tomatoes and basil

Ingredients for 4 people (14 ricotta balls of 4 cm diameter)

  • 150 g of ricotta vaccina
  • 150 gr of goat ricotta
  • 10 anchovy fillets in oil
  • 1 egg
  • 100 gr of flour type “0”
  • 50 gr of grated Parmesan cheese
  • 300 gr of cherry tomatoes
  • Basil
  • Extra-virgin olive oil
  • Salt and pepper
Ricotta balls with cherry tomatoes and basil


  • Preparation time 40 minutes
  • Cooking time 15 minutes
  • Blast chilling time 1 hour and 25 minutes
  • Shock freezing time 1 hour and 20 minutes


  • Ricotta balls with cherry tomatoes and basil


  • Easy


Wash the tomatoes, carve them with a knife and put them inside the refrigerator. Strain the anchovy fillets and cut them into small pieces. In a pan mix the two ricottas with the egg, a pinch of salt, a pepper crumb, grated Parmesan cheese and 50 gr of flour. 
Take a spoon of the mixture, divide it into two parts, insert a piece of anchovy in the center of one part, close with the other part of the mixture and form a ball of about 4 cm diameter, lightly pressing it between the palms of the hands. Proceed this way until the compound is finished. Flour all the balls with the remaining flour and lay them on a plate covered with oven paper.
Heat a little oil in a pan, sauté the balls about 2 minutes per side and drain. Transfer the cherry tomatoes in the same pan with some basil leaves, season with salt, cover with a lid and cook for 5-6 minutes. Then add the ricotta balls, leave to flavour for a few minutes and serve.


You can prepare a large amount of ricotta balls, cook them with cherry tomatoes and use the blast chilling function of Freddy, so you can keep them in the refrigerator for a week as just made.