Tonnarelli with ricotta ragù is an ancient, simple, and tasty recipe that relies on the wonderful local sheep’s milk ricotta. Sheep’s milk ricotta, the star ingredient of this dish, is the symbol of Gran Sasso and, in particular, of the shepherds who, for centuries, have used it as a staple food, along with pecorino cheese.
Ingredients Tonnarelli with ricotta ragù (serves 4)
- 300 g bronze-cut egg tonnarelli pasta (Ø 2.5)
- 500 g peeled tomatoes
- 120 g sheep’s milk ricotta
- 1 tablespoon white wine
- Salt to taste
- Extra virgin olive oil to taste
- Grated pecorino cheese to taste
- 1 stalk celery
- 1 medium carrot
- 1 small onion
- Basil and thyme to taste
Preparation Tonnarelli with ricotta ragù
Sauté the finely chopped vegetables in two tablespoons of oil. Add the ricotta and sauté, trying to keep it compact for as long as possible. Then add the wine and let it evaporate, then add the peeled tomatoes.
Bring the sauce to a boil, taking care to lower the heat to a minimum, add salt and cook for another 30 minutes.
Cook the tonnarelli separately in plenty of salted water, drain and toss with the freshly prepared ricotta ragù. Add a generous handful of grated pecorino cheese to taste.
