Calabrian Ricotta Balls in Tomato Sauce with Pasta

Name: Calabrian Ricotta Balls in Tomato Sauce with Pasta
Prep time: 20 min
Cook time: 40 min
Yield: 4 serving
Ingredients: 500 g ricotta; 150 g breadcrumbs; 30 g parmigiano reggiano; 30 g Pecorino cheese; 2 eggs; 1-2 garlic cloves; 1 handful fresh parsley; 600 g tomato passata or canned tomatoes; 2 garlic cloves; salt; freshly ground black pepper; 400 g short mafaldine/mafalde pasta

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5.0

156 reviews

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Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
887 kcal
Course
Main Course
Cuisine
Italian

Calabrian Ricotta Balls in Tomato Sauce with Pasta

Daisy Meyer

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This fabulous vegetarian version of pasta with 'meatballs' is made with Calabrian ricotta balls in tomato sauce. It is a delicious recipe that's pretty easy to make and perfect for family meals

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Ingredients

Servings

For the ricotta balls

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 vegetarian parmesan
30 g Pecorino cheese (1oz) or use 60g (2oz) of only one cheese if you don't have both or are vegetarian
2 eggs beaten
1-2 garlic cloves peeled and finely chopped
1 handful fresh parsley finely chopped

For tomato sauce

600 g tomato passata or canned tomatoes (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

Pasta

400 g short mafaldine/mafalde pasta (14oz) or fusilli, penne, paccheri

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Instructions

Make the ricotta balls

If using stale bread slices remove the crusts and blend in a food processor to make breadcrumbs. Drain the ricotta well and then put it in a bowl and mash with a fork. Add the grated cheese and the breadcrumbs. Mix well. Add the eggs, garlic and chopped parsley mix again until you have a soft homogeneous dough. If it seems dry add a little milk. If it seems too wet, add more breadcrumbs. Form the dough into balls. The size depends on preference. Ours were about the size of a golf ball.

Make the tomato sauce

Cook the garlic cloves in olive oil until they start to soften. Add the halved cherry tomatoes (if using). Turn down the heat and simmer until they are soft too. Add the passata or canned tomatoes and continue simmering for 10 minutes. Add salt and pepper to taste.

Cook the pasta

While the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready drain it and put it back into the pot. Add some tomato sauce to the pasta and mix well.

Finish the dish

While the pasta is cooking add the ricotta balls to the tomato sauce. After 5 minutes turn them gently and continue for another 5-10 minutes. Plate the cooked pasta that you have mixed with some tomato sauce. Put 2-3 ricotta balls onto the pasta with some more tomato sauce.
Serve immediately with more grated cheese if required.

Notes

If your ricotta still has a lot of liquid after draining, you can dry it out by squeezing it in a fine tea towel.

Nutrition Information

Show Details

Calories 887kcal (44%) Carbohydrates 120g (40%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 158mg (53%) Sodium 670mg (28%) Potassium 1145mg (33%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 1614IU (32%) Vitamin C 18mg (20%) Calcium 562mg (56%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 887 kcal

% Daily Value*

Calories	887kcal	44%
Carbohydrates	120g	40%
Protein	43g	86%
Fat	26g	40%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.01g	1%
Cholesterol	158mg	53%
Sodium	670mg	28%
Potassium	1145mg	24%
Fiber	8g	32%
Sugar	13g	26%
Vitamin A	1614IU	32%
Vitamin C	18mg	20%
Calcium	562mg	56%
Iron	7mg	39%