Fusilli pasta topped with ricotta

Fusilli with Ricotta

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  


5.0 from 4 reviews
Fusilli with Ricotta
  • 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
  1. Place a large pot of salted water, on high heat, on the stove, and bring water to the boil.
  2. 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.
  3. Next, place the ricotta in a medium size bowl, and lightly whisk with a fork until it is smooth and creamy, then set aside.
  4. 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.
  5. Whilst the pasta is still warm, pour the ricotta in, and stir. Then pour over the now hot Ragu sauce and mix well.
  6. 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.


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Published on: January 30, 2018

Filled Under: Featured, Recipes

Views: 8239

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2 Responses to Fusilli with Ricotta

  1. Thanks for this recipe on Fusili Ricotta.
    I love Fusilli Ricotta

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