Ricotta Cheese Balls with Basil Ricotta Pesto

There is something especially satisfying about an appetizer that looks elegant but is made with simple, familiar ingredients. These ricotta cheese balls with basil ricotta pesto were exactly that—soft and creamy inside, lightly golden on the outside, and full of fresh, herby flavour.

Although I initially prepared them as an appetizer, we ended up eating them as an afternoon snack. They disappeared almost as quickly as I placed them on the table!

The main ingredient is strained ricotta, and I wanted the cheese to remain the star rather than covering it with too many strong flavours.

I served the cheese balls over a fresh basil-and-ricotta pesto. Instead of making a traditional pesto that is very rich in nuts and Parmesan, this version includes ricotta, which keeps the sauce light, creamy and connected to the main ingredient.

A final topping of shaved Parmesan adds a beautiful savoury finish and makes the platter feel a little more special.

Why Straining the Ricotta Matters

Ricotta naturally contains quite a bit of moisture. Straining it before using helps the cheese balls hold their shape and prevents the mixture from becoming too soft.

Place the ricotta in a fine sieve or cheesecloth over a bowl and leave it in the refrigerator for a few hours, or preferably overnight. Once strained, it becomes thicker, creamier, and much easier to work with.

Preparation time: 20-25 minutes
Cooking time: 10 minutes
Serves: 5-6

Ingredients

For the Ricotta Cheese Balls

• Ricotta cheese, well strained, 250 g
• Potato, boiled and mashed, 1 medium
• Finely chopped fresh parsley, 2 tablespoons
• Grated Parmesan cheese, 2 tablespoons
• Breadcrumbs, plus extra for coating, 3–4 tablespoons
• Garlic powder, ½ teaspoon
• Paprika ½ teaspoon
• Chilli flakes, optional  ¼ teaspoon
• Freshly ground black pepper, ½ teaspoon
• Salt, to taste
• Egg, lightly beaten, 1
• Oil, for shallow frying
• Shaved Parmesan, for serving

For the Basil Ricotta Pesto

• Fresh basil leaves, 1 packed cup
• Strained ricotta cheese, ⅓ cup
• Grated Parmesan, 2 tablespoons
• Garlic clove, 1 small
• Toasted pine nuts, walnuts or almonds, 2 tablespoons
• Extra virgin olive oil, 2–3 tablespoons
• Lemon juice, 1 teaspoon
• Salt and black pepper, to taste
• A little cold water, if needed

Method

Prepare the Basil Ricotta Pesto

1. Add the basil leaves, ricotta, Parmesan, garlic, nuts, olive oil and lemon juice to a blender or food processor.
2. Blend until creamy, adding a small amount of cold water if the pesto is too thick. Season with salt and freshly ground black pepper.
3. Transfer the pesto to a bowl and refrigerate until ready to serve.

Make the Ricotta Cheese Balls

1. In a mixing bowl, combine the strained ricotta, mashed potato, parsley, grated Parmesan, garlic powder, paprika, chilli flakes, black pepper and salt.
2. Mix until everything is evenly combined. The mixture should be soft but firm enough to hold its shape. Add a spoonful of breadcrumbs if it feels too wet.
3. Take small portions of the mixture and gently roll them into evenly sized balls. Coat each ball lightly in flour, egg and breadcrumbs.
4. Heat a shallow layer of oil in a frying pan over medium heat. Fry the ricotta balls in batches, turning them carefully, until golden on all sides.
5. Transfer them to a plate lined with kitchen paper.