Farfalle with Meatballs and Ricotta Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (Farfalle)
- salt and pepper
- 1 clove garlic, chopped
- 1 slice (s) toast bread
- 350 g minced meat
- 1 egg (s)
- 300 g cream cheese (ricotta)
- 4 tablespoon parsley chopped
- 3 tablespoon flour
- 6 tablespoon oil
- 400 g tomato (s)
- 2 tablespoon balsamic vinegar
- 3 tablespoon basil chopped
- 250 ml vegetable stock
- 2 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, drain and drain. Finely crumble the toast, mix with the mince, egg, 100g ricotta, parsley, garlic, pepper and salt. Shape the mixture into about 30 walnut-sized meatballs, turn in flour and fry in hot oil for approx. 8 minutes until golden brown. Quarter, core and dice tomatoes. Mix with vinegar, pepper, salt and basil. Heat the broth, stir in the remaining ricotta and lime juice. Add meatballs and noodles to the sauce, heat briefly, season. Fold in tomatoes.
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