Crack the eggs into a large bowl and whisk

Spoon in the ricotta and grate the parmesan into the bowl with the lemon zest, sourdough breadcrumbs and salt if using. Mix well

Roll the mixture into balls – made with roughly two tablespoons of the mix

To make the tomato sauce, peel and finely cut the garlic cloves

Preheat a pan over a medium heat and add in the olive oil

Once the pan is hot, place in the garlic to cook for 30 seconds, then pour in the passata and water or broth. Season with salt and pepper to taste

Bring up to a simmer, then tear in the basil leaves and give it a stir

Place the ricotta balls into the sauce and allow to simmer on a low heat for 10 minutes

* Serve with your choice of pulse pasta

* To make sourdough bread crumbs, save the end bits of your bread and either allow them to dry out naturally or toast them until hard. Blend in a high speed blender until fine