Tuscan pasta tordellata with ragu, Swiss chard and ricotta
User Reviews
5.0
117 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
4
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Calories
1062 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan pasta tordellata with ragu, Swiss chard and ricotta
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This delicious double sauce pasta recipe from Tuscany is an unusual and tasty way to use up leftover ragu.
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Ingredients
- 400 g gigli or campanelle pasta (14oz) You can also use other types of pasta such as pappardelle or penne
For the Ragu
- 200 g minced/ground beef (7oz)
- 200 g minced/ground pork (7oz)
- 1-2 Italian pork sausages skin removed and chopped
- 1-2 onions peeled and finely chopped
- 2-3 carrots washed and finely chopped
- 1-2 celery stalks washed and finely chopped
- 2 garlic cloves peeled and finely chopped
- 1 glass red wine
- 2 prigs fresh Rosemary washed and chopped
- 400 g fresh sauce tomatoes or tomato passata (14oz) Fresh tomatoes need to be peeled. blanch them in hot water then peel.
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
For ricotta sauce
- 400 g fresh Swiss chard (14oz) washed and stalks removed
- 250 g fresh ricotta (9oz)
- 1 knob butter
- 1 teaspoon nutmeg freshly grated
To complete the dish
- 50 g parmigiano reggiano (2oz) grated
- salt for pasta
Instructions
Make the ragu
- Heat the olive oil in a frying pan or skillet. Add the chopped onion, carrot, garlic and celery; cook and stir until the onion becomes translucent.
- Add the rosemary, sausage meat, ground beef and pork and cook and stir until browned.
- Add the red wine, stir, and let it evaporate. When the alcohol has evaporated, add peeled tomatoes or passata, stir and season with coarse salt and black pepper.
- Cover and let the ragu simmer at a low heat for at least an hour or more.
While the ragu is cooking make the ricotta and swiss chard sauce
- Prepare the chard by washing the leaves and cutting off the hard white stalk. Chop or tear the leaves into large pieces.
- Cook the chard in a pan with only the liquid that has stuck to the leaves when washed. Like cooking spinach. But if it dries out too much you can add a little more water. It takes about 10-15 minutes on a low heat.
- When the chard is ready, drain it and chop as finely as possible. Return it to the pan and cook for a couple of minutes more with a knob of butter.
- Let the chopped chard cool and then combine it with the ricotta in a bowl. Generously grate some fresh nutmeg over the mixture and blend with a wooden spoon.
Cook the pasta
- Bring a pot of water 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.
Finish the dish
- Save a cup of the pasta cooking water then drain the pasta and mix it with the ricotta and chard. If the sauce seems dry add a little of the pasta cooking water.
- Mix the pasta and ricotta well together and plate. Serve with a generous helping of ragu. You can do this as one layer or make 2. First pasta with ricotta and chard, then ragu and then more pasta with chard and finally some more ragu.Serve with grated cheese.
Notes
- Cooking times include making the ragu from scratch. If you have leftover ragu, this dish is much quicker to make.
- I used gigli/campanelle pasta but pappardelle are also traditional and short pasta like penne work well too.
Nutrition Information
Show Details
Calories
1062kcal
(53%)
Carbohydrates
85g
(28%)
Protein
46g
(92%)
Fat
54g
(83%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
144mg
(48%)
Sodium
584mg
(24%)
Potassium
874mg
(25%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5614IU
(112%)
Vitamin C
5mg
(6%)
Calcium
346mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1062 kcal
% Daily Value*
| Calories | 1062kcal | 53% |
| Carbohydrates | 85g | 28% |
| Protein | 46g | 92% |
| Fat | 54g | 83% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 584mg | 24% |
| Potassium | 874mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5614IU | 112% |
| Vitamin C | 5mg | 6% |
| Calcium | 346mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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