Calabrian Ricotta Balls in Tomato Sauce with Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
4
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Calories
887 kcal
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Course
Main Course
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Cuisine
Italian
Calabrian Ricotta Balls in Tomato Sauce with Pasta
Description
Calabrian Ricotta Balls in Tomato Sauce with Pasta combines fluffy ricotta cheese blended with Parmesan and Pecorino, breadcrumbs, eggs, garlic, and fresh parsley to create tender, flavorful balls. The dry ingredients and cheeses bind the mixture, while minced garlic and parsley infuse aromatic layers. The ricotta should be well-drained to avoid excess moisture, ensuring the balls maintain structure.
The accompanying tomato sauce is prepared by gently cooking garlic in olive oil, softening fresh or canned tomatoes, and simmering them with olive oil and seasonings. This sauce complements the mild, creamy ricotta balls with bright tomato acidity and herbal notes. The balls simmer in the sauce, soaking up flavor while remaining soft inside.
Short pasta cooked al dente serves as the base, its shape holding sauce and ricotta balls well. This dish offers a comforting, hearty meal with a satisfying contrast between the tender balls, fresh tomato sauce, and textured pasta.
For best texture, drain ricotta cheese well or squeeze it in a fine cloth before mixing. The size of the balls can be adjusted to preference, typically about golf ball size. Leftover sauce or balls store well refrigerated for several days.
Ingredients
For the ricotta balls
- 500 g ricotta cheese 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 egg beaten
- 1-2 garlic peeled and finely chopped, cloves
- 1 handful parsley finely chopped, fresh
For tomato sauce
- 600 g tomato passata 1.3lbs) or half cherry tomatoes and half passata. Cut the cherry tomatoes into halves or quarters, or canned tomatoes
- 2 garlic peeled, cloves
- salt for pasta and to taste
- black pepper to taste, freshly ground
Pasta
- 400 g short mafaldine pasta 14oz) or fusilli, penne, paccheri, aka mafalde pasta
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 is too wet, drain thoroughly or squeeze out excess moisture using a fine tea towel before mixing to help the balls hold their shape.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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