Sicilian Ricotta Pasta 2 ways
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Calories
666 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Sicilian Ricotta Pasta 2 ways
Description
This recipe for Sicilian Ricotta Pasta provides two ways to prepare a sauce with fresh ricotta cheese to serve with cooked pasta, typically fusilli. The first method combines ricotta with grated nutmeg, ground black pepper, salt, and a splash of pasta cooking water to loosen it, resulting in a creamy and aromatic sauce coating the pasta. The second uses a coarse walnut and finely chopped garlic mixture blended with olive oil to add a nutty and slightly pungent flavor to the ricotta instead of nutmeg.
Both versions highlight short cooked pasta mixed immediately with the ricotta sauce to catch the warmth and allow the cheese to soften and coat each piece. Optional grated grana padano or parmesan cheese can be sprinkled on top for extra richness.
These recipes emphasize the natural freshness and mild tang of ricotta cheese complemented by subtle spices and herbs or crunchy nuts, making a light yet satisfying pasta dish suitable for a quick meal or side.
The dish can be prepared with various types of short pasta and different types of ricotta, including cow or sheep milk versions, offering flexibility depending on availability or preference.
Ingredients
- 400 g fusilli pasta 14oz) or other short pasta. I used organic wholewheat fusilli from Benedetto Cavalieri
- 300 g ricotta cheese 10-11oz) I used cow's ricotta, fresh
- salt for pasta and to taste
- black pepper to taste, ground
- 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 peeled and finely chopped, clove
Optional
- 50 g grana padano 2oz) grated. Vegetarians should use vegetarian cheese, or Parmigiano Reggiano
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
- Use short pasta tubes like fusilli or spaghetti according to preference.
- Ricotta can be from cow's milk, sheep milk, or a blend depending on availability and desired richness.
- Mix cooking water into ricotta gradually to achieve a smooth, creamy consistency.
- The walnut and garlic version adds texture and aroma from coarsely chopped nuts and fresh garlic.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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