🇮🇹 Italian

Ricotta Ragù

Name: Ricotta Ragù
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2 tbsp Tomato Paste; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 750 ml Stock or Broth; 300 g Ricotta; 150 ml Red Wine

🇮🇹 Italian

A slow-simmered italian pot of ricotta, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 55 minutes from fridge to table.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Tomato Paste2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml
Ricotta300 g
Red Wine150 ml

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the ricotta well on all sides — real colour means real flavour.
2
Lift the ricotta out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the ricotta, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh basil right before serving.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Video: Homemade Ricotta Cavatelli in Mushroom Ragu 🍝 | Handmade Pasta from Scratch · on YouTube