Fusilli with Ricotta
Our Fusilli with Ricotta is another great recipe using the best dried pasta now available in Australia, Pasta Garofalo #Napolicious !
This version of the traditional dish of Naples is a fast, simple and delicious way to feed the family for less. And by using left-overs in the sauce, it even helps to lessen food wastage.
Note: Click this link for our tasty Pork Cheek Ragù recipe
- 1 Packet Pasta Garofalo Fusilli
- Approx. 1 ½ cups left-over Ragu sauce
- 250g ricotta cheese
- ¼ cup small fresh basil leaves
- Fresh grated Parmesan Cheese Or Pecorino
- crusty bread, to serve
- Place a large pot of salted water, on high heat, on the stove, and bring water to the boil.
- Whilst the water in coming up to the boil, place the left-over Ragu in a medium saucepan and heat on the stove on a low heat.
- Next, place the ricotta in a medium size bowl, and lightly whisk with a fork until it is smooth and creamy, then set aside.
- Once the water is boiling, place the fusilli in and cook following packet directions, until al dente. Strain the fusilli and return it to the pot.
- Whilst the pasta is still warm, pour the ricotta in, and stir. Then pour over the now hot Ragu sauce and mix well.
- Season with salt and pepper to taste, then serve with a generous amount of Parmesan cheese and top with the fresh basil leaves. Serve with bread.