In a medium-sized bowl mix together 250g ricotta cheese, 50g pecorino cheese (grated), 50g breadcrumbs, 1 medium-sized egg, a handful of finely chopped parsley, and freshly ground salt and pepper. Form into small balls (around 16), using a lever cookie scoop if you have one. and place on a baking parchment.

In a pan, just large enough to fit the balls snugly, warm 400g tomato sauce (use a spicy variety if you like) till just bubbling. Gently add the balls, and lower to a simmer. Cook for at least 10 minutes without touching them. Gently turn them over and continue cooking a few minutes more.

Serve topped with tomato sauce and a sprinkling of grated parmesan.