Calabrian Ricotta Balls in Tomato Sauce with Pasta.
This fabulous vegetarian version of pasta with ‘meatballs’ is based on a traditional recipe from Calabria in Southern Italy. These Calabrian ricotta balls in tomato sauce are delicious with pasta or without! You can also make extra and fry or bake them!
Polpette di ricotta al sugo.
Ricotta balls in tomato sauce is originally a Calabrian recipe that originated among the region’s poorer farming and peasant population, in particular in the mountainous Sila area. Like so many of Italy’s traditional recipes, this is a combination of simple staple ingredients. However, in the past this was also a dish made on special occasions, such as carnival, by people for whom meat was a luxury.
What are polpette?
In Italian, the word polpette is used to mean balls of minced ingredients whether they are made of meat, vegetables or cheese. So ‘polpette di ricotta’ basically means ricotta balls. Meatballs are usually just referred to as ‘polpette’. Apparently, meat based meatballs as we know them were introduced to Europe by the Arabs. Think koftas! However, unlike in US, spaghetti with meatballs isn’t a typical Italian dish.
Many Italians eat meatballs without the pasta. Although they use the sauce as a pasta condiment. For example, my hubby’s family have the tomato sauce with pasta first and then follow with the meatballs, which they take out of the sauce! Even where they are eaten with pasta, Italian meatballs are much smaller than those found elsewhere. Check out this recipe for orecchiette with meatballs a traditional dish from Puglia.
These Calabrian ricotta balls in tomato sauce are also eaten without pasta, often as a main course. In addition, you can bake or fry them and serve them as an appetizer or snack.
So what is ricotta?
Ricotta is an Italian whey cheese, meaning it’s made from the whey produced after making other types of cheese. Simply put, when you make cheese, you separate milk into two substances, curds and whey! Most cheeses are made using the curds. Ricotta is made using the whey. In Italy, it can be the whey from cow, goat, sheep or water buffalo milk. It’s practically a staple here, especially in the South. The word ricotta means recooked. In fact, this fresh cheese is made by heating the whey after letting it ferment for up to 24 hours.
Italians use ricotta in many ways; in desserts and cakes and on pizza. There are also lots of pasta recipes that include it. My favourite way to eat this fresh cheese is actually on its own or with honey on bread for breakfast, especially if it’s very fresh and homemade. However, these Calabrian ricotta balls in tomato sauce is my second favourite way to use ricotta.
Making Calabrian ricotta balls with pasta.
As I mentioned before this is a simple recipe made with staple ingredients, well Italian staples! The ricotta for these polpette is usually cow’s milk ricotta or sheep ricotta. Other ingredients are eggs, parsley, garlic, breadcrumbs and grated parmigiano and pecorino. You can just use one of those grated cheeses if you don’t have both. (vegetarians will need to use a hard cheese that doesn't contain animal rennet). The tomato sauce is a simple one with fresh tomatoes and/or passata or canned tomatoes, and garlic.
The pasta.
I served a short flat pasta called mafaldine with these Calabrian ricotta balls. Do you know this pasta? Mafaldine, also known as mafalde or reginette (meaning little queens) is a wide flat pasta ribbon, similar to pappardelle but with scalloped or ruffled edges. You can find it in both a long and short version. Mafaldine pasta is actually named after Princess Mafalda of Savoy, the second daughter of King Victor Emmanuel III of Italy. Her story is sadly a tragic one! You can read about her in my mafaldine post.
Italian recipes for these ricotta balls with pasta mostly call for spaghetti or short pasta like fusilli. I think the mafaldine were fantastic and other short flat pasta would go well too, for example orecchiette. Also, I came across a number of baked pasta versions which I really want to try. In that case, short pasta like fusilli or rigatoni would be best. Plus a layer of sliced mozzarella on top!
Whichever way you decide to serve these Calabrian ricotta balls, I’m sure you’ll love them as much as I do! This dish is a great option for meatless Mondays and vegetarians!
If you do try this Calabrian ricotta balls with pasta recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
Other pasta with ricotta recipes
- Sicilian pasta with ricotta 2 ways
- Italian ricotta and mushroom lasagne al forno
- Ricotta and basil filled paccheri
- Tuscan ricotta gnudi with truffles
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Calabrian Ricotta Balls in Tomato Sauce with Pasta
Ingredients
For the ricotta balls
- 500 g ricotta (1lb) cow or sheep milk ricotta
- 150 g breadcrumbs (5-6oz) or 4 thick slices of stale bread
- 30 g Parmigiano Reggiano (1oz) for vegetarians use vegetarian parmesan
- 30 g Pecorino cheese (1oz) or use 60g (2oz) of only one cheese if you don't have both or are vegetarian
- 2 eggs beaten
- 1-2 garlic cloves peeled and finely chopped
- 1 handful fresh parsley finely chopped
For tomato sauce
- 600 g tomato passata or canned tomatoes (1.3lbs) or half cherry tomatoes and half passata. Cut the cherry tomatoes into halves or quarters
- 2 garlic cloves peeled
- salt for pasta and to taste
- freshly ground black pepper. to taste
Pasta
- 400 g short mafaldine/mafalde pasta (14oz) or fusilli, penne, paccheri
Instructions
Make the ricotta balls
- If using stale bread slices remove the crusts and blend in a food processor to make breadcrumbs. Drain the ricotta well and then put it in a bowl and mash with a fork. Add the grated cheese and the breadcrumbs. Mix well. Add the eggs, garlic and chopped parsley mix again until you have a soft homogeneous dough. If it seems dry add a little milk. If it seems too wet, add more breadcrumbs. Form the dough into balls. The size depends on preference. Ours were about the size of a golf ball.
Make the tomato sauce
- Cook the garlic cloves in olive oil until they start to soften. Add the halved cherry tomatoes (if using). Turn down the heat and simmer until they are soft too. Add the passata or canned tomatoes and continue simmering for 10 minutes. Add salt and pepper to taste.
Cook the pasta
- While the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready drain it and put it back into the pot. Add some tomato sauce to the pasta and mix well.
Finish the dish
- While the pasta is cooking add the ricotta balls to the tomato sauce. After 5 minutes turn them gently and continue for another 5-10 minutes. Plate the cooked pasta that you have mixed with some tomato sauce. Put 2-3 ricotta balls onto the pasta with some more tomato sauce.
- Serve immediately with more grated cheese if required.
Notes
Nutrition
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T.G says
Hello,
I absolutely love these ricotta balls. I mill my own wheat berries to make my flour for breads, desserts etc. I only had sourdough wheat bread and used that. Everything followed perfectly and what a nice meal. I did shortcut with a very good marinara sauce called Michael’s of Brooklyn because I am meal prepping today. Thank you for a wonderful dish.
Jacqui says
Hi T.G. I'm happy to hear you like the ricotta balls. I love them. So, interesting that you mill your own flour to make bread and desserts! Have you ever made fresh pasta with your flour?
Mimi Rippee says
This sounds wonderful! And perfect for my pescatarian daughter when she visits! Would these also be called gnudi?
Jacqui says
Hi Mimi thanks for your comment. Gnudi aren't quite the same as these ricotta balls as they each have slightly different ingredients. Here's the recipe for you to compare. https://www.the-pasta-project.com/ricotta-gnudi-with-black-truffle/
Jacqui says
I tried a few variations of this recipe and yours was by far the best!!!! As a vegetarian, I really appreciate this recipe. I'm intrigued about baking them in the oven. At what temperature and how long do you think they should bake? Thank you!!!!!
Jacqui says
Hi Jacqui, thank you for your very nice comment. Yes, you can bake these ricotta balls on their own. You would need to roll them in breadcrumbs, place them on a baking tray with oven paper on it, sprinkle with a little olive oil and bake at 160°c for about 30 minutes (you may need less) until the breadcrumb covering has browned. Alternatively, you can also use a short pasta and bake the cooked pasta mixed with sauce and ricotta balls with a covering of thin slices of mozzarella. Great way to use up leftovers.
Diane says
Excited to try these tomorrow. wondering how long I can simmer them in the sauce if made ahead. Will they dissolve and fall apart if simmered for about an hour? Or simmered as directed, and then left in the sauce to keep warm?
Jacqui says
Thanks for your comment Diane. I wouldn't simmer the ricotta balls in the sauce for an hour. They could fall apart or dry out. Better to cook as in the instructions and then just set the pan with the sauce and ricotta balls aside and reheat over a low heat when ready to serve. Do let me know how they turn out! Happy New Year from Verona!
Dina says
Can you make the ricotta balls ahead of time?
Jacqui says
Hi Dina, according to Italian recipes you can make these ricotta balls in tomato sauce 1-2 days in advance then keep it sealed in the fridge and reheat when ready to serve. I also think you can keep the uncooked balls sealed in the fridge for a day but they may dry out slightly.
Michele says
Do these reheat well & what is the best method to do so without them falling apart?
Jacqui says
Hi Michele, thanks for your comment. Yes these ricotta balls reheat without problems. The best is to reheat in the microwave or in a hot oven. What you don't want to do is move them around a lot whilst reheating.
michele says
I used homemade soft farmer's cheese (very easy to make) for the ricotta balls, which were delicious by your recipe, with great texture, much better than the ones I used to make. I keep a carton of whole milk in my fridge, and like the convenience of making the cheese when I need to, rather than having to search it out. (The fresh ricotta I can get at my local Italian market tends to sell out fast after the once-weekly delivery.) I think a lot of finely chopped parsley works well in the balls. I made the sauce from canned San Marzano tomatoes, squishing them slightly as they cooked. A really nice taste. Overall an easy and satisfying simple dinner with a salad.
Jennifer says
How do you drain the ricotta? I am excited to try these polpette for our online cooking club. Grazie.
Jacqui says
Hi Jennifer, thanks for your comment. You can drain the ricotta (if it's very wet) by putting it in a fine tea towel and squeezing out the liquid. The ricotta I buy often comes in a plastic 'strainer' inside a tub. I just lift the ricotta in the strainer out of the liquid and let it drain over the sink. But if there's no net, I use a tea towel.I'm sure you'll love these ricotta balls. Do let me know who they turn out!
Miriam Greco says
Cant believe i finally found the right recipe for Ricotta balls my mother in law made them way back now cant wait to try them and make my son and spouse happy thank you BuonNatale
Jacqui says
Hi Miriam, thanks so much for your comment. These ricotta balls are so so good. Please do let me know how they turn out when you make them. I hope they taste exactly like your mother-in law's!
Genevieve says
I love the idea of Calabrian ricotta balls, reminds me of my childhood. Delicious!
Deborah says
This recipe for ricotta balls in tomato sauce looks so delicious. I've never made a dish like this with ricotta, but I have some in the fridge, so I may give this a try soon! Thanks for sharing.
L Caputo says
Hi Jacqui
Your recipe looks absolutely delicious!! My mother-in-law was from Calabria. She would make these balls and cook them in a homemade chicken broth. They were out of this world Question: Could these balls be placed on a cookie sheet and placed in the freezer, then bagged for later use? Your answer would be very appreciated. Thank you.
Jacqui says
Thanks for your message. I'm happy you like this recipe and that it brings back memories. Re freezing the ricotta balls. I have read on some Italian recipe sites that you can freeze them uncooked or cooked. Although I have never done it myself, I would if I needed to! All the best from Verona!
Lori says
Thank you so much for your reply. I will freeze a few and let you know how they turned out
Rachel O'Reilly says
We had this for dinner tonight and it was so good! I used just Parmigiano Reggiano as I didn't have any pecorino in. It was quick and easy to make too. Kids and adults really liked it, which isn't always easy with hard to please 5-year-olds!
Jacque Hastert says
I can't wait to make these! We love easy and authentic dinners made right in our own kitchen.
The Pasta Project says
This is certainly both of those things! I hope it's a hit!
Lathiya says
Never seen such a pasta recipe. The ricotta balls in tomato sauce look so delicious.
The Pasta Project says
Thank you, Lathiya!
Alexis says
Oh goodness, these sound delicious. I never knew you could make balls with ricotta, these look absolutely amazing. I'm going to give this recipe a try this week.
The Pasta Project says
It is really easy to make and so delicious!