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Recipe | Orecchiette with tomato and ricotta


4 Persons


450g ROMA tomatoes
300g RICOTTA cheese
50g grated parmesan

To offer:
8 basil leaves
Grated parmesan


  1. Place the pasta in a large pot of boiling salted water and cook until al dente.
  2. Cut off the top of the tomatoes and submerge them in boiling water (you can use pasta water) for 20 seconds. Drain the tomatoes and then peel off the skin. Remove the seeds and chop them.
  3. Purée the ricotta, add Parmesan and season with salt and pepper.
  4. Drain the pasta and return it to the pot.
  5. Pour in the ricotta mixture, tomatoes and basil.
  6. Season with salt and pepper and mix. Serve immediately with extra parmesan.