5.0 from 99 votes
Sicilian Ricotta Pasta 2 ways
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 666 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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
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
- 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
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
% 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.