In a food processor, place a bunch of fresh parsley leaves and process till the parsley is finely chopped. Add 250g ricotta (drained), 1 egg, 40g grated pecorino, 40g breadcrumbs, and ½ tsp salt. Pulse until well-combined. You can also chop the parsley by hand and mix everything together using a mixing bowl.

In another bowl, sprinkle in a few tablespoons of flour. Using a 4 cm cookie scoop, drop some of the batter into the flour to coat and then roll into a ball using the palms of your hands. There should be about 1 ½ tablespoon of batter in each ball. Place onto a lightly floured board. Will make about 18 balls. Place in the refrigerator.

Bring a wide pan filled with water to a boil, and then reduce to a simmer.

Gently drop in the balls and let tumble gently for about 5 minutes – by which time they will have risen to the surface.

While the balls are cooking, heat up a 400g jar of tomato sauce.

Remove the balls using a slotted spoon to drain, and place directly into individual serving bowls. Spoon over the tomato sauce and add a drizzle of olive oil.

Optional: You can garnish with basil leaves and sprinkle with parmesan or pecorino cheese.

Serves 3 (6 balls per portion).

Note: You can also boil the ricotta balls and then refrigerate or freeze them to use at a later time/date. Just warm them up gently in a pan of water for a few minutes before serving.