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Little Ricotta Cheese Balls

Ballotte di Ricotta Piemontesi
Serves 8


One 6 ounce 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


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.

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 is featured on show 2406 - Classic Piedmont Antipasti.


  1. Marjorie Crum's avatar

    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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