How to Prepare

1. Bring a large pot of salted water up to a soft boil.

2. While the water is heating, roughly chop ½ cup of parsley. Remove the thicker stems. Add to a medium pan. Smash and peel 1 garlic clove and add to pan. Add 2 tbsp. Vito and Joe’s Olive Oil. Heat everything on low heat and move the garlic around the oil to help heat the garlic to slowly flavor the oil. Let warm on low heat for around 5 minutes.

3. In a medium mixing bowl, add 2 cups ricotta, ½ cup grated parmesan, ½ cup grated mozzarella, 1 ½ cup breadcrumbs, ½ tsp. salt, a few cracks of black pepper, the zest of 1 lemon, ⅛ tsp. freshly ground nutmeg, and 2 eggs. Mix everything well.

4. After your parsley has cooked for around 5 minutes, turn the heat off and let cool for 1 minute. Remove and set aside the garlic, add the parsley and oil to the ricotta mixture, and mix.  The mixture should sort of resemble a soft dough. If the texture is too wet, add some more breadcrumbs. Let sit for 10 to 15 minutes.

5. Form the dough into balls about 1 in. in diameter. Drop the balls a few at a time into boiling water. Once they rise to the top, remove from water using a slotted spoon and set on a rack to drain and dry.

6. Transfer to a serving dish and top with Vito & Joe’s Olive Oil and freshly grated parmesan cheese. Enjoy!