Sorrentinos de ricota, tomate y pesto, con crema y parmesano.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh or canned tomatoes can be used for a lighter option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Prepare the homemade ricotta by heating 1 liter of milk and adding the juice of 2 lemons until curdled.

Strain the curds and mix with a pinch of salt and pepper.

Prepare the pesto by blending the sun-dried tomatoes, basil, garlic, and olive oil until smooth.

Make the pasta dough using 400 grams of semolina, 4 eggs, and enough water to form a smooth dough.

Roll out the pasta and fill with the ricotta mixture, then shape into sorrentinos.

Cook the sorrentinos in boiling salted water until they float to the surface.

Serve with the pesto, cream, and grated parmesan on top.

Cooking Techniques

Spice Level:

Dietary

Allergens