Paccheri with Ricotta ‘Meat’balls
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By @kellysalwayscooking
Adapted from the Pasta Project
Ingredients:
Pasta:
Ricotta balls:
Sauce:
Instructions:
In a large bowl, break up the ricotta and add in the grated cheese and the breadcrumbs. Mix well, then add in the eggs, garlic, and parley and mix until combined. Form the dough into balls, roughly the size of golf balls.
In a deep skillet, heat the olive oil and the garlic. When the garlic starts to sizzle and become fragrant, add the tomatoes. Season with salt and pepper to taste. Cook for a few minutes so the flavors begin to meld.
In the meantime, get a big pot of water boiling for the pasta. Salt the water and cook the pasta until al dente, 8 minutes. Reserve 1/2 cup of cooking water to add to the sauce later.
Place the ricotta balls into the sauce and cook for 5 minutes, then turn and cook for 5-10 minutes more. Remove the balls from the pan, but keep the sauce in the pan. Add the reserved cooking water to the sauce, stir, then add the pasta and stir vigorously for 30 seconds until well coated. Top each dish of pasta with one or two ricotta balls, sprinkle with additional grated cheese and/or chopped parsley if desired, and enjoy!
Adapted from the Pasta Project
Ingredients:
Pasta:
- 1 lb paccheri
Ricotta balls:
- 1 lb ricotta impastata
- 5 oz breadcrumbs
- 1 oz grated parmigiano reggiano
- 1 oz grated pecorino romano
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1 small handful parsley, finely chopped
Sauce:
- 1 28 oz can whole peeled tomatoes, crushed by hand
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, smashed
Instructions:
In a large bowl, break up the ricotta and add in the grated cheese and the breadcrumbs. Mix well, then add in the eggs, garlic, and parley and mix until combined. Form the dough into balls, roughly the size of golf balls.
In a deep skillet, heat the olive oil and the garlic. When the garlic starts to sizzle and become fragrant, add the tomatoes. Season with salt and pepper to taste. Cook for a few minutes so the flavors begin to meld.
In the meantime, get a big pot of water boiling for the pasta. Salt the water and cook the pasta until al dente, 8 minutes. Reserve 1/2 cup of cooking water to add to the sauce later.
Place the ricotta balls into the sauce and cook for 5 minutes, then turn and cook for 5-10 minutes more. Remove the balls from the pan, but keep the sauce in the pan. Add the reserved cooking water to the sauce, stir, then add the pasta and stir vigorously for 30 seconds until well coated. Top each dish of pasta with one or two ricotta balls, sprinkle with additional grated cheese and/or chopped parsley if desired, and enjoy!
