East Indian Style Manfredi con la Ricotta

Ingredients

In this East Indian adaptation of Manfredi con la Ricotta, we incorporate traditional East Indian spices and flavors to give the dish a distinct taste. The original Italian version typically uses herbs like basil and oregano, while our East Indian version incorporates spices like cumin, coriander, turmeric, and chili powder. Additionally, we use ghee instead of olive oil to add richness and depth to the dish. We alse have the original recipe for Manfredi con la ricotta, so you can check it out.

• 250g (8.8 oz) pasta shells 250g (8.8 oz) pasta shells
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 tablespoons ghee 2 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. 2.
   In a bowl, combine the ricotta cheese, cumin powder, coriander powder, turmeric powder, and chili powder. Mix well.
3. 3.
   Stuff each pasta shell with the ricotta cheese mixture and set aside.
4. 4.
   In a large pan, heat the ghee over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
5. 5.
   Add the canned diced tomatoes, sugar, and salt. Stir well and let it simmer for 10 minutes.
6. 6.
   Carefully place the stuffed pasta shells into the tomato sauce. Cover the pan and let it simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Serve the East Indian Style Manfredi con la Ricotta hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh and creamy ricotta cheese for the best texture and flavor.
• Cumin powder — Toasting the cumin seeds and grinding them fresh will enhance the aroma and taste of the dish.
• Ghee — If ghee is not available, you can substitute it with clarified butter or vegetable oil.
• Canned diced tomatoes — Opt for high-quality canned diced tomatoes or use fresh tomatoes if they are in season.
• Fresh cilantro — Add the cilantro just before serving to retain its freshness and vibrant flavor.

Tips & Tricks

• For a spicier version, increase the amount of chili powder according to your preference.
• You can add a handful of cooked peas or diced vegetables to the tomato sauce for added texture and nutrition.
• Serve the dish with a side of naan bread or steamed basmati rice for a complete meal.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the stuffed pasta shells.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the East Indian Style Manfredi con la Ricotta as a main course, accompanied by a fresh salad or raita (yogurt-based dip). Garnish with fresh cilantro for an added burst of flavor.

Presentation advice

Arrange the stuffed pasta shells on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh cilantro. This will create an inviting and visually appealing presentation.