Little Ricotta Cheese Balls/Ballotte di Ricotta Piemontesi

Serves 8


  • 6 Oneounce can tuna in olive oil
  • 7 ounces well-drained ricotta
  • 6 ounces robiola cheese
  • 2 hard boiled eggs, mashed
  • Zest and juice of one lemon
  • 1 1/2 tablespoons capers in salt, well rinsed
  • Filippo Berio extra virgin olive oil
  • Salt and pepper to taste
  • Medium size bunch basil
  • Ingredients


  1. In a bowl mash the tuna with a fork; stir in the ricotta, robiola, eggs, lemon juice and zest, capers and 2 tablespoons olive oil.  Add salt and pepper to taste.  Cover and refrigerate for 1 hour.
  2. With wet hands roll balls the size of hazelnuts and wrap each in a basil leave.  Secure with a toothpick and place on a serving platter.

This recipe was featured on Season 24 - Episode 2406.

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Marjorie Crum

My husband made Mary Ann’s Little Ricotta Cheese Balls (Episode 2406 of Season 24) and I’d like to see what the nutritional information is for this recipe. Your site has episode information, recipes, but nothing related to nutrition that can be used for recording calories. If this information exists please share with me? Thank you.

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