Ricotta Puffs Recipe
An exquisite entrée served exclusively at Rosalina’s Kitchen. Fried, savory ricotta puffs on eggplant. Served on top of a light broth of diced tomatoes, fresh basil & pasta.
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Ingredients
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Ricotta Puffs and Broth
Method
Preparation and Cooking
- 1
Prepare the Eggplant
Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Ricotta Mixture
In a bowl, combine ricotta cheese, eggs, flour, parmesan cheese, salt, and black pepper. Mix until well combined.
- 3
Fry the Ricotta Puffs
Heat olive oil in a frying pan over medium heat. Drop spoonfuls of the ricotta mixture into the hot oil, frying until golden brown on each side. Remove and drain on paper towels.
- 4
Prepare the Broth
In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes and vegetable broth. Simmer for 10 minutes. Stir in fresh basil.
- 5
Cook the Pasta
In a separate pot, cook the pasta according to package instructions. Drain and set aside.
- 6
Assemble the Dish
Place the cooked pasta in the bottom of a serving bowl. Ladle the tomato-basil broth over the pasta and top with fried ricotta puffs and additional fresh basil if desired.
