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!
If you like the idea of meatless meatballs do check out thie recipe for pallotte caci e ova (cheese and eggs balls) from Molise.
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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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
Kay says
This dish looks mouthwatering and it's making me hungry lol
I will be trying this out very soon
Thanks for sharing!
The Pasta Project says
Thank you, Kay. I hope if you make it, you love it!
Saif says
Now that is the pasta that I willing to try. By the look of it, I am sure it taste delicious. Anything with Ricotta always make the pasta perfect.
The Pasta Project says
The ricotta is so good in this dish!
Stine Mari says
These are perfect for when you crave meatballs but should eat less meat. They look absolutely delicious!
The Pasta Project says
Thank you! You won't miss meat with this dish!
Genevieve says
Your blog posts are always so drool-worthy! This recipe looks delicious!
The Pasta Project says
Thank you!
Lori | The Kitchen Whisperer says
I. LOVE. THIS!!! I cannot wait to try this! It's funny you mention about Italians not eating meatballs with their pasta but rather on the side. I married into an Italian family and that's how it's served as well. I never knew I was doing it "wrong" if you will.
But this dish.. my lord it looks amazing!
The Pasta Project says
That story made me smile, Lori! Never fear, there really is no wrong way to enjoy good food 🙂
Nart | Cooking with Nart says
Another scrumptious looking ricotta recipe I need to try!!!
The Pasta Project says
There are so many, Nart! I hope you get to try it.
Alpa says
This looks delicious with my favorite ricotta cheese. Thanks for sharing a vegetarian pasta dish.
The Pasta Project says
I hope you try it and love it, Alpa!
Elizabeth Newman says
These sound delish. I would so overeat on these.
The Pasta Project says
It's very easy to eat lots of this dish!
Jere Cassidy says
I just love meatball and I prefer them not being with my pasta too. This is a must-try recipe, looks simple and tasty.
The Pasta Project says
Thank you, Jere.
Bernice Hill says
What?!! This is amazing. I have never heard of these ricotta balls. I have a huge container of ricotta in my fridge that needs using up and now I know what I'm making for dinner!
The Pasta Project says
Perfect! You need never have leftover ricotta again!
Jenny S Graves says
Genius recipe, what a great idea! The ricotta balls look scrumptious and amazing. I am always looking for new ways to do a pasta dinner, will try these this week. Thank you!!
The Pasta Project says
I am sure you will love them!
Joyce says
This looks like such a comforting meal! I need to add it to the list of my must-try recipes!
The Pasta Project says
It is a great comfort food dish and with only 20 minutes prep time, perfect for a weeknight meal!
Aleta says
I love these ricotta balls! They are easy to make and are so much tastier than ground beef meatballs. My kids prefer them as well!
The Pasta Project says
Thank you, Aleta. They are very tasty!
Rochelle says
My 2 favorite things in the world are pasta and cheese. This looks sooooo good. Really excited to make this!
The Pasta Project says
I agree with both of those, Rochelle!
Marta says
I can taste how fresh the tomato sauce is. I love making the effort to make sauce from scratch.
The Pasta Project says
Once you have made your own sauce, it's so much fresher, it's hard to go back!
Andrea Metlika says
I love all the cheese in these Ricotta Balls. Super delicious!
The Pasta Project says
The cheeses are such a good combination!
Chris Collins says
Okay I think you've just changed my life, I never knew these balls of deliciousness existed!! Totally trying the recipe this weekend.
The Pasta Project says
Life changing is always good! Hope you try it and love it!
Erika says
These ricotta balls look incredible. I'm definitely pinning this so I can make when I buy the ingredients.
The Pasta Project says
Thank you, Erika! I hope you can easily find the ingredients!
Bintu | Recipes From A Pantry says
What a delicious looking dish! It has my mouth watering just looking at it.
The Pasta Project says
Thank you, Bintu!
Anita says
These ricotta balls are better than having meatballs with pasta. It's so easy and so delicious. You are getting me hooked on so many different cheeses, in a good way of course. 🙂
The Pasta Project says
Thank you, Anita. It's a great choice for a meatless meal.