Balls with cream of Ricotta of Bufala Campana PDO and pomegranate seeds

Ingredients for 12 balls
250 gr Ricotta of Bufala Campana PDO
70 gr grated seasoned cheese
2 pomegranates

Drain the Ricotta of Bufala Campana PDO to remove the serum then wash the thyme and chives and chop them with a knife. Put the ricotta in a large bowl and knead with a fork, add the herbs and add the grated cheese, season with salt and pepper and mix everything. Refrigerate for 30 minutes and in the meantime shell the pomegranates, collecting the grains in a container. Divide the mixture of Ricotta into 12 parts and form balls with your hands, lay on a plate and let them rest in the fridge for 10 min. Pass the balls in the grains of pomegranate making sure they adhere well. And now we can wish you good appetite and good Friday the 17th.