First of all, quickly toast the nuts in a preheated oven (or a non-stick frying pan greased with oil), spread out in a baking tin or on a baking tray. Take care not to burn them, they should just turn golden-brown. Do the same thing with the sesame seeds, reducing the time in the oven. While the nuts and seeds cool down, grate the pecorino and mix it with the ricotta, previously beaten to a cream with a fork. If you like you can add a little salt and pepper to taste, mixing them in well. Now, using your hands, shape the mixture into little balls about the size of a walnut (or into other shapes if you prefer). You can roll the bite-sized balls in raisins, pine nuts and sesame seeds. If you want to do the same thing with hazelnuts, almonds or walnuts, first chop them up coarsely. Put the cheese ball bites in the fridge for half an hour to make them firmer. You can serve them by putting three or four in a glass or cup, with toothpicks to skewer them on. They’re a treat for both the eye and the palate! Don’t forget: if you’re not going to “use” them straight away, especially in summer, cover them and keep them in the fridge, well spread out (so they don’t touch one another much).