Ingredients
Base recipe = 4 servings.
- 340 g fresh garganelli (or 285 g dried)
- 480 ml warm lamb ragù
- 225 g fresh ricotta, drained
- 8 g Italian parsley, finely chopped
- 30 ml 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.
| Calories | ~620 kcal |
| Protein | ~27 g |
| Carbohydrates | ~58 g |
| Fat | ~30 g |