5 from 66 votes
Sicilian Ricotta Pasta 2 ways
Sicilian Ricotta Pasta offers two creamy pasta options: ricotta with nutmeg or a walnut-garlic mix. The ricotta blends with freshly cooked fusilli and seasoning to create a smooth, delicate sauce. The second version introduces chopped walnuts and garlic for a textured, aromatic twist. Both rely on simple mixing without heavy cooking.
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
Calories:
666 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 666
% 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.