Sicilian Ricotta Pasta 2 ways

Name: Sicilian Ricotta Pasta 2 ways
Prep time: 10 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 400 g fusilli; 300 g fresh ricotta; salt; ground black pepper; ½ teaspoon nutmeg; 50 g walnuts; 1 tablespoon extra virgin olive oil; 1 garlic clove; 50 g grana padano or Parmigiano Reggiano

User Reviews

5.0

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
666 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Sicilian Ricotta Pasta 2 ways

Daisy Meyer

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Pasta with ricotta is a simple and fast traditional Italian recipe made with fresh ricotta and one or two other ingredients. Here is one version with just nutmeg and another with chopped walnuts. Both ways are delicious and healthy. Italian kids love ricotta pasta. Yours will too!

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Ingredients

Servings

400 g fusilli (14oz) or other short pasta. I used organic wholewheat fusilli from Benedetto Cavalieri
300 g fresh ricotta (10-11oz) I used cow's ricotta.
salt for pasta and to taste
ground black pepper to taste
½ teaspoon nutmeg grated

For ricotta with walnuts instead of nutmeg

50 g walnuts (2oz) chopped or other nuts of your choice
1 tablespoon extra virgin olive oil.
1 garlic clove peeled and finely chopped

Optional

50 g grana padano or Parmigiano Reggiano (2oz) grated. Vegetarians should use vegetarian cheese

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Instructions

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 save a cup of the cooking water and drain.
While the pasta is cooking, mix the ricotta with some grated nutmeg and ground black pepper in a bowl. Add a pinch of salt and a little bit of pasta cooking water to soften the ricotta (this is best done after the pasta has been cooking for 5 minutes or is cooked). Cream using a fork or handheld blender.
Add the drained pasta to the ricotta, mix everything well and serve. If the pasta is too dry, add a little more cooking water. Serve with grated parmigiano or grana if required

For ricotta and walnuts instead of nutmeg

Put the walnuts, chopped garlic and olive oil in a food processor and pulse a few times til walnuts are granular but not too fine. Add this walnut mixture to fresh ricotta instead of the nutmeg in step 2.

Notes

These ricotta pasta recipes can be made with short pasta tubes or even spaghetti. I used organic whole wheat fusilli by Benedetto Cavalieri.
This recipe can be made with cow's milk ricotta, sheep ricotta or a mix of the two. I used fresh cow's milk ricotta from La Bolzonella dairy farm near Padova.

Nutrition Information

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Calories 666kcal (33%) Carbohydrates 79g (26%) Protein 28g (56%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Monounsaturated Fat 8g Cholesterol 47mg (16%) Sodium 270mg (11%) Potassium 372mg (11%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 434IU (9%) Vitamin C 0.4mg (0%) Calcium 338mg (34%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 666 kcal

% Daily Value*

Calories	666kcal	33%
Carbohydrates	79g	26%
Protein	28g	56%
Fat	26g	40%
Saturated Fat	10g	50%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	8g	40%
Cholesterol	47mg	16%
Sodium	270mg	11%
Potassium	372mg	8%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	434IU	9%
Vitamin C	0.4mg	0%
Calcium	338mg	34%
Iron	2mg	11%