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Author Notes: These ricotta balls, snowballs, are my great-grandmother's recipe and a family favorite. If there were a recipe that defined my childhood, this is it. They are a true treat and a quick, easy fix. —TylerSangermano
- 1 pound ricotta cheese
- 1 egg
- 1 tablespoon parsley, dried or fresh
- 1/4 - 1/2 cups romano cheese
- 2 tablespoons butter
- 5 cups water
- 5 boullion cubes
- breadcrumbs to bind
- farfalle pasta
- Cook farfalle pasta in boiling salted water until al dente - 11-14 minutes.
- Begin boiling 5 cups of water and boullion cubes.
- Mix ricotta, egg, romano and parsley. Add breadcrumbs slowly until you can form a ball and it holds shape.
- Make one meatball sized ball and gently drop it in the water with boullion cubes. If it falls apart, add more breadcrumbs, if it does not, repeat with the rest of the mix and cook until snowballs float.
- When pasta is cooked, drain and add butter. Place in a shallow bowl and add snowballs with broth. Sprinkle with parsley.