Farfalle with Ricotta Cream and Tropea Red Onions
Category: Main Courses (Primi Piatti)
Serves: 4
This decadent pasta dish features the rich creaminess of ricotta paired with the sweet, mellow flavor of Tropea red onions. The onions are gently caramelized with a touch of sugar and olive oil, creating a mouthwatering topping that contrasts beautifully with the smooth ricotta sauce. Paired with farfalle pasta and finished with a sprinkling of Parmigiano Reggiano, this dish is both comforting and elegantβperfect for a cozy family dinner or a special gathering.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Ricotta cheese (cowβs milk) | 500g |
| Extra virgin olive oil | 30g |
| Parmigiano Reggiano DOP (grated) | 100g |
| Fresh marjoram leaves | To taste |
| Nutmeg (freshly grated) | To taste |
| Salt (fine) | To taste |
| Black pepper (freshly ground) | To taste |
| Tropea red onions | 400g |
| Brown sugar | 20g |
| Salt (fine) | To taste |
Instructions:
-
Prepare the pasta:
Begin by filling a large pot with water, adding a pinch of salt, and bringing it to a boil. This will be used to cook the farfalle. Once boiling, add the pasta and cook according to the package instructions, ensuring itβs al dente. When ready, drain the pasta, reserving a bit of the cooking water for later. -
Caramelize the Tropea onions:
While the pasta is cooking, peel and finely slice the Tropea red onions. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally to prevent burning. Let the onions soften and release their moisture. Once the onions begin to caramelize, add the brown sugar and cook for a few more minutes until they become beautifully golden and tender. Set the onions aside, keeping a few for garnish. -
Prepare the ricotta sauce:
In a separate large saucepan, place the ricotta cheese and heat it gently over low heat. Add about 140g (roughly two ladles) of hot water from the pasta pot to the ricotta to create a creamy consistency. Use a whisk to blend the ricotta and water until smooth and velvety. Season the ricotta with freshly grated nutmeg, marjoram leaves, salt, and freshly ground black pepper. Stir to combine and adjust seasoning to taste. -
Combine the pasta with the ricotta sauce:
Add the drained farfalle directly to the saucepan with the ricotta cream. Toss gently to coat the pasta evenly in the creamy sauce. If the mixture seems too thick, you can add a little more of the reserved pasta water to reach your desired consistency. -
Finish the dish:
Stir in the caramelized Tropea onions, saving a few to sprinkle on top as a garnish. Add the grated Parmigiano Reggiano and toss everything together until well-combined and heated through. -
Serve:
Plate the farfalle with ricotta cream and Tropea red onions while still warm. Garnish with the reserved caramelized onions and a sprinkle of Parmigiano if desired. Serve immediately and enjoy the creamy, savory flavors of this delightful Italian pasta dish!
Tips & Variations:
- Tropea Onions: If you can’t find Tropea onions, you can substitute with any sweet red onions, although the distinct mild sweetness of Tropea onions is what makes this dish truly special.
- Cheese: For a more pronounced cheesy flavor, try adding a bit of Pecorino Romano along with the Parmigiano Reggiano.
- Vegan Version: For a vegan variation, substitute the ricotta with a plant-based ricotta made from almonds or soy, and use nutritional yeast instead of Parmigiano.
Enjoy this delicious, creamy pasta that’s sure to be a hit at any meal, showcasing the wonderful flavors of Italy!
