CALABRIAN RICOTTA BALLS IN TOMATO SAUCE. - THE PASTA PROJECT

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Calabrian Ricotta Balls in Tomato Sauce. - The Pasta Project image

This fabulous vegetarian version of pasta with 'meatballs' is based on a traditional recipe from Southern Italy made with Calabrian ricotta balls.

Provided by @MakeItYours

Number Of Ingredients 12

500 g ricotta ((1lb) cow or sheep milk ricotta)
150 g breadcrumbs ((5-6oz) or 4 thick slices of stale bread)
30 g Parmigiano Reggiano ((1oz) for vegetarians use hard cheese without animal rennet)
30 g Pecorino cheese ((1oz) or use 60g (2oz) of only one cheese if you don't have both)
2 eggs (beaten)
1-2 garlic cloves (peeled and finely chopped)
1 handful fresh parsley (finely chopped)
600 g tomato passata ((1.3lbs) or half cherry tomatoes and half passata. Cut the cherry tomatoes into halves or quarters)
2 garlic cloves (peeled)
salt (for pasta and to taste)
freshly ground black pepper. (to taste)
400 g short mafaldine/mafalde pasta ((14oz) or fusilli, penne, paccheri)

Steps:

  • HowToSection Make the ricotta balls Array
  • HowToSection Make the tomato sauce Array
  • HowToSection Cook the pasta Array
  • HowToSection Finish the dish Array

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