Manfredi with ricotta Quick and easy recipe
Manfredi with ricotta: this dish is prepared in party circles, especially at Carnival, as it is a rich dish (even if it has few ingredients). Manfredi are a pasta shape much loved by Neapolitans also called reginette or mafaldine, they resemble lasagnette but with curled edges. The name of this recipe and of the pasta "manfredi" derives from history (or legend), it is said that around 1250 in the Sannio area a dish of pasta with ricotta which he was fond of was offered to Manfredi di Svevia. Later an ingredient still unknown at the time was added, the tomato. And this is how a typical dish of the Neapolitan tradition is born, the "dish of the party". With the Neapolitan ragù it is perfect, but I realize that not everyone has hours and hours to prepare it, it can be avoided by preparing a sauce with meatballs or chops, but even a simple sauce with tomato puree can be fine. Try it!
Ingredients for 2 people
- 200 gr of Manfredi pasta (mafaldine or reginette)
- 700 gr tomato puree
- 100 gr of Roman ricotta
- 1 tablespoon of tomato paste
- 1 shallot
- extra virgin olive oil
- Parmigiano Reggiano (optional)
How to make Manfredi with ricotta
The best sauce is a ragù prepared with chops, if you have time, prepare it, you can feel the difference, but in this case I prepare a simple sauce.
Finely chop the shallot, put it in a saucepan with 5 tablespoons of oil and 3 fingers of water, cook over medium-low heat for a few minutes until the shallot has softened - this procedure will allow the shallot to give its flavor. to the sauce, avoiding scorching - then add the tomato puree (even a tablespoon of tomato paste if you have any), let the sauce cook over low heat for about 20 minutes, the sauce should be thick and dark (for the sauce with the chops cooking will be longer, even an hour and a half).
Once the sauce has been prepared, you can proceed with cooking the pasta, drain it one minute before the cooking time indicated on the package. While the pasta is cooking, take the ricotta, put it in a large bowl and add a few tablespoons of sauce, turn and create a cream by adding a tablespoon of cooking water (from the pasta),
Drain the reginette / manfredi well and pour them into the bowl with the ricotta, turn everything and serve, on each plate add a ladle of sauce, a little grated Parmesan and a basil leaf. And here are yours Manfredi with ricotta.
WINE PAIRING: Red Aglianico.
In this blog for wine pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!