Prepare to transport your taste buds to the rolling hills of Tuscany with this mouthwatering Pasta Tordellata recipe that promises to revolutionize your dinner routine! Imagine a dish so rich and comforting, it's like a warm embrace from an Italian grandmother – packed with tender ground beef, vibrant Swiss chard, and creamy ricotta that will make your dinner guests swoon. This isn't just a meal; it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Tuscan
Serves: 4 servings
Ingredients
- Pasta Tordellata
- Swiss chard
- Ricotta cheese
- Olive oil
- Garlic
- Onion
- Ground beef
- Tomato sauce
- Parmesan cheese
- Salt
- Pepper
Instructions
- Begin by preparing all your ingredients. Rinse the Swiss chard under cold water and chop it roughly. Set aside. Finely chop the onion and garlic. Grate the Parmesan cheese and set it aside for later.
- In a large pot, bring salted water to a boil for the pasta. Once boiling, add the Pasta Tordellata and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Once the beef is browned, stir in the chopped Swiss chard. Cook for another 3-4 minutes until the chard is wilted.
- Pour in the tomato sauce, stirring to combine. Let the ragu simmer for about 15 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
- In a large mixing bowl, combine the cooked Pasta Tordellata with the ragu. Toss gently to coat the pasta evenly with the sauce.
- To serve, divide the pasta among four plates. Top each serving with a generous dollop of ricotta cheese and a sprinkle of grated Parmesan cheese. Drizzle with a little extra olive oil if desired and season with additional salt and pepper to taste.
- Enjoy your Tuscan Pasta Tordellata with Ragu Swiss Chard and Ricotta while it's hot!
Tips
- • Always reserve some pasta water before draining - its starchy magic helps create a silkier sauce and helps ingredients cling perfectly to your pasta. • For the most authentic flavor, use high-quality extra virgin olive oil and freshly grated Parmesan cheese. • Chop your Swiss chard stems finely and include them for extra texture and nutrition. • Let your ragu simmer slowly to develop deep, complex flavors - patience is key in Italian cooking! • If you can't find Pasta Tordellata, substitute with a similar shaped pasta like penne or rigatoni. • For a lighter version, consider using lean ground beef or even ground turkey. • Serve immediately for the best taste and texture, as the ricotta will melt slightly into the warm pasta.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
