Name: Garganelli with Lamb Ragù & Ricotta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fresh garganelli (or 10 oz dried) — see handmade method; 2 cups warm lamb ragù (about 1/2 cup per serving); 8 oz fresh ricotta, well drained; 2 Tbsp finely chopped Italian parsley; 2 Tbsp extra-virgin olive oil, plus more to finish; Sea salt and freshly ground black pepper, to taste; Optional: grated Parmigiano Reggiano, to serve

Ingredients

Servings: Base recipe = 4 servings.

12 oz fresh garganelli (or 10 oz dried)
2 cups warm lamb ragù (about 1/2 cup per serving)
8 oz fresh ricotta, drained
2 Tbsp finely chopped Italian parsley
2 Tbsp extra-virgin olive oil, plus more to finish
Sea salt & freshly ground black pepper, to taste
Optional: grated Parmigiano Reggiano, to serve

Preparation

Season ricotta: In a bowl, mix ricotta with parsley, olive oil, salt, and pepper until creamy.
Heat ragù: Warm the lamb ragù gently and keep at a low simmer.
Cook pasta: Boil garganelli in well-salted water until al dente. Reserve a splash of pasta water; drain.
Toss: Combine hot pasta with seasoned ricotta, loosening with a spoonful of pasta water as needed.
Plate: Spoon about 1/2 cup ragù onto each plate, top with the ricotta-tossed garganelli, drizzle with olive oil, and finish with Parmigiano if you like.

Nutrition (per serving, estimate)

Calories	~620 kcal
Protein	~27 g
Carbohydrates	~58 g
Fat	~30 g