Tuscan pasta tordellata with ragu, Swiss chard and ricotta
User Reviews
5
78 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 30 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 Tuscan pasta dish combines gigli or similar pasta with a home-cooked meat ragu made from ground beef, pork, and Italian sausage, simmered with aromatics and tomatoes. It is complemented by a ricotta and Swiss chard sauce featuring nutmeg, creating a layered, hearty meal with rich textures and balanced savory and creamy elements.
Description
Tuscan pasta tordellata with ragu, Swiss chard, and ricotta brings together handmade or store-bought pasta like gigli, campanelle, or pappardelle with a deeply flavored meat ragu. The ragu is developed by sautéing onion, carrot, celery, garlic, and rosemary before browning a mix of ground beef, pork, and sausage. Red wine and peeled fresh tomatoes create the sauce base, simmered low and slow until concentrated.
In parallel, Swiss chard is cooked down and combined with fresh ricotta, butter, and nutmeg to form a creamy, mildly spiced sauce that complements the meat ragu and pasta. The result is a dish that offers a mix of tender pasta, savory meat, and smooth, vibrant greens.
This recipe involves making the ragu from scratch, though using leftovers can shorten prep time. The dish ends with a sprinkle of Parmigiano Reggiano for added complexity. Suitable for a filling family dinner, it offers traditional Italian flavors and comforting textures.
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Ingredients
- 400 g gigli pasta 14oz) You can also use other types of pasta such as pappardelle or penne, or campanelle pasta
For the Ragu
- 200 g ground beef 7oz, minced/ground
- 200 g ground pork 7oz, minced/ground
- 1-2 pork sausages skin removed and chopped, Italian
- 1-2 onion peeled and finely chopped
- 2-3 carrot washed and finely chopped
- 1-2 celery washed and finely chopped, stalks
- 2 garlic peeled and finely chopped, cloves
- 1 glass red wine
- 2 prigs rosemary washed and chopped, fresh
- 400 g tomato 14oz) Fresh tomatoes need to be peeled. blanch them in hot water then peel, fresh sauce tomatoes or tomato passata
- 2-3 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
For ricotta sauce
- 400 g swiss chard 14oz) washed and stalks removed, fresh
- 250 g ricotta cheese 9oz, fresh
- 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 account for making the ragu from scratch; using pre-made ragu reduces preparation time.
- Gigli or campanelle pasta are traditional choices, though other pasta like pappardelle or penne work well.
Nutrition Information
Show Details
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%)
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
78 reviews
Excellent
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