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Calabrian Ricotta Balls in Tomato Sauce with Pasta
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
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 887 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
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
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.
Cup of Yum
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
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
% 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.