Recipe Overview
This pasta combines the structure of garganelli with the deep flavor of lamb ragù and the soft, clean richness of seasoned ricotta. The result is both rustic and refined, with strong regional character and a beautiful plated contrast between sauce, pasta, and creamy finish.
Ingredients
Base recipe = 4 servings.
- 340 g fresh garganelli (or 285 g dried)
- 480 ml warm lamb ragù
- 225 g fresh ricotta, well drained
- 8 g Italian parsley, finely chopped
- 30 ml extra-virgin olive oil, plus more to finish
- Sea salt and freshly ground black pepper, to taste
- Optional: grated Parmigiano Reggiano, to serve
Preparation
- Season the ricotta: In a bowl, combine the ricotta with chopped parsley, olive oil, a pinch of sea salt, and freshly ground black pepper until creamy and well seasoned.
- Warm the ragù: Heat the lamb ragù gently in a saucepan and keep it at a low simmer so it stays rich and fluid.
- Cook the pasta: Boil the garganelli in well-salted water until al dente. Reserve a little pasta water before draining.
- Dress the pasta: Toss the hot garganelli with the seasoned ricotta, loosening with a spoonful of pasta water if needed so it coats the pasta smoothly.
- Plate and finish: Spoon about 120 ml of lamb ragù onto each warm plate, top with the ricotta-coated pasta, drizzle with extra virgin olive oil, and finish with Parmigiano if desired.
History & Tradition
Garganelli is a traditional ridged pasta associated with Emilia-Romagna, prized for its ability to hold rich sauces. Paired here with lamb ragù and ricotta, the dish brings together the strength of slow-cooked meat sauce with the freshness of handmade pasta and soft cheese, in a style that feels deeply Italian and naturally suited to a Tuscan table.
Chef Notes
- Keep the ricotta well drained so it coats the pasta without becoming watery.
- The ragù should be warm and fluid, not overly reduced, so the plate stays elegant and balanced.
- Fresh garganelli gives the best texture and shape for this dish.
Nutrition (per serving, estimate)
| Calories | ~620 kcal |
| Protein | ~27 g |
| Carbohydrates | ~58 g |
| Fat | ~30 g |
| Fiber | ~3 g |