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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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!
Julie @ Running in a Skirt says
This is amazing! I adore ricotta and tomato sauce together. What a great recipe.
The Pasta Project says
They are a great combination!
Sophie says
This looks extremely indulgent. Ricotta balls, pasta and marinara - all are my favorite!
The Pasta Project says
You will surely love this dish! I hope you get to try it out.
Aline says
These ricotta balls were life changing!!! Soooooo good!! Thank you!
The Pasta Project says
High praise indeed! I am so happy that you enjoyed them.
Amanda says
I have a serious love for ricotta, but I've never had ricotta balls, so this recipe was perfect for me! They were so tender and delicious.
The Pasta Project says
This is a must-try if you love ricotta!
Sondra Barker says
Wow this looks amazing! I can not wait to try out this pasta recipe soon!
The Pasta Project says
Thank you, Sondra. I would love to know how it turns out if you do make it.
Amy Liu Dong says
Such an easy and delicious recipe to make and a kind of dish that I would love to eat today. YUM!
The Pasta Project says
Thank you, Amy.
Alena Kharlamenko says
As a non-meater, I'm so appreciative of this vegetarian alternative to meatballs! I can't wait to try this recipe - it looks absolutely delicious!
The Pasta Project says
This is a wonderful meat-free meal. I hope you get to try it.
Gail Montero says
Anything with ricotta is a winner in my book and these cheesy, yummy ricotta balls are just want I want for a tasty dinner!
The Pasta Project says
This is the perfect recipe for a delicious weeknight meal if you love ricotta!
nancy g visconti says
I'm going to try this tomorrow but first, I'm going to drain the cheese. I hope this will work. My question is, can or should these be baked for a short time BEFORE ;putting in sauce? I don't want them to fall apart. Thanks for a great site. Nancy Visconti
Jacqui says
Hi Nancy, I didn't bake the ricotta balls before and they didn't fall apart. You just need to be gentle when you turn them! I'm not sure how they will turn out if you bake before but I have another follower who baked them and said they were delicious! So happy you like my site! Do let me know how they turn out!
nancy g visconti says
Well, I made your recipe today. I thought I'd try a few in the oven & a few in the sauce......the oven won out. I'm sure your way is delicious but I was happy with the oven. The taste is yummy & I'd definitely make them again. Thanks for answering me so quickly. Take care, Nancy
Kay says
This is great, I love the ricotta balls! Delicious, as are all your dishes!
The Pasta Project says
Thank you, Kay. There are so many wonderful recipes to share!
Analida Braeger says
This is a wonderful way to use up stale bread and nothing goes to waste like leftover rice for arancini. Thanks for all the great tips!
The Pasta Project says
Thank you, Analida. Making food go further is so important!
Alisa Infanti says
This recipe looks like such a great date night in recipe and I bet goes perfect with a nice bottle of Chianti!
The Pasta Project says
A Chianti or for something sparkling, I think a Prosecco would be divine with this dish!
Patrice says
I've never tried this before but it looks like something my family would really enjoy. I love pasta and anything Italian! Can't wait until I can return to beautiful Italy.
The Pasta Project says
Thank you, Patrice. It sounds like you would really enjoy this dish!
Fatima Torres says
This would be perfect for a meatless dish. I've been trying to add more of those each month.
The Pasta Project says
Thank you, Fatima. The recipe is perfect for meatless meals.
GUNJAN C Dudani says
This is such a great idea. Your images are absolutely drool worthy. I can't wait to try it.
The Pasta Project says
Thank you, Gunjan!
Sherelle says
Love a good pasta recipe. Thanks for sharing.
The Pasta Project says
Thank you, Sherelle. I hope you get to try this recipe!
Beth says
I've been a fan of ricotta ever since my mother used to make me lasagna for almost every birthday. I love the idea of ricotta balls! I've made my own ricotta, too -- looks like time to dust that recipe off.
The Pasta Project says
Lasagna is a wonderful birthday treat, what a beautiful memory!
Andrea Howe says
I've never heard of ricotta balls, but what a great recipe to know why right now when it's tough to get good quality meat. Definitely going to make this comforting dish this week!
The Pasta Project says
That is very true, Andrea. It's so useful to have delicious meat-free options on hand.
Veena Azmanov says
This looks delicious and one of my family favorite too. Best Dinner ever.
The Pasta Project says
Thank you, Veena.
Christy Boston's Kitchen says
I learned something new today; that spaghetti with meatballs is pretty much an American thing and not really and Italian thing at all! I love cooking with ricotta, but I never imagined it being used like this. I bet those ricotta balls soak up all that yummy sauce flavor, too... making me hungry, you are! (Pinned for later.)
The Pasta Project says
Thank you, Christy. I hope you try it and love it.