Farfalle with ricotta cream and Tropea red onions

Name: Farfalle with ricotta cream and Tropea red onions
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: Bow tie pasta 11.3 oz; Cow's milk ricotta cheese 2 cups; Extra virgin olive oil 2 ¼ tbsp; Parmigiano Reggiano PDO cheese (to grate) 3.5 oz; Marjoram (fresh) to taste; Nutmeg (to grate) to taste; Fine salt to taste; Black pepper to taste; Red Tropea onions 0.9 lb; Brown sugar 1 ½ tbsp; Fine salt to taste

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703

Calories per serving

Vegetarian

Energy Kcal 703
Carbohydrates g 81.9
of which sugars g 17.8
Protein g 29.2
Fats g 28.8
of which saturated fat g 14.49
Fiber g 3.6
Cholesterol mg 85
Sodium mg 842

Difficulty: Very easy
Prep time: 15 min
Cook time: 22 min
Serving: 4
Cost: Very low

PRESENTATION

Imagine taking a bite of farfalle with ricotta cream and Tropea red onions—it's like a little trip to Calabria without even leaving home. For real. This dish is all about sweet and creamy flavors, mainstays of this beautiful Italian region. So, Tropea, right? It’s a charming town in Calabria, famous for its special onions. These are not your usual onions; they’re braided into long strands with a colorful purple hue. And you know, they’re cherished for their tender, mild sweetness. Wander through Tropea’s historic streets and you'll find these onions hanging outside shops, sold as local treasures. It is like a tasty reminder of good food. In this Tropea red onions recipe, these onions are the stars, adding a flavor that regular onions just can't match.

The sauce combines moist ricotta with the sweetness of perfectly cooked onions. Toss it with farfalle pasta, and bam, you’ve got an Italian pasta dish that’s both comforting and special. Really, really good. Some might think of substituting other onions, but trust me, nothing quite compares to the authentic Tropea variety. The difference is clear—Tropea onions have a delicate and mellow flavor once cooked—making this meal unique.

You don’t need a special occasion to enjoy this dish; it’s perfect for a laid-back evening when you want something easy yet full of Mediterranean flavors. Picture Southern Italy’s warm nights and leisurely dinners as you enjoy this meal. Pretty simple. The creamy ricotta pasta comes together quickly and has the pride Calabrians have in their local ingredients. Many families in Calabria keep this traditional Italian recipe for those moments when they want to feel at home, especially with unexpected guests. Using genuine Tropea onions means you get the full experience with every bite. That’s what makes this red onion pasta recipe a favorite for anyone who loves golden pasta with a real backstory. So next time you want to bring a bit of Calabria to your table, reach for the real Tropea onions. And enjoy a dish that's as rich in culture as it is in taste. Seriously good.

INGREDIENTS

703

Calories per serving

Bow tie pasta 11.3 oz (320 g)

Cow's milk ricotta cheese 2 cups (500 g)

Extra virgin olive oil 2 ¼ tbsp (30 g)

Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to grate)

Marjoram to taste - (fresh)

Nutmeg to taste - (to grate)

Fine salt to taste

Black pepper to taste

For the Onions: Red Tropea onions 0.9 lb (400 g); Brown sugar 1 ½ tbsp (20 g); Fine salt to taste

Preparation

How to prepare Farfalle with ricotta cream and Tropea red onions

To prepare farfalle with ricotta cream and Tropea red onions, start by bringing a pot full of water to a boil, salted to taste: this will be used for cooking the pasta. Peel the onions 1 and slice them into rounds about 1/8 inch thick 2. Place a large pan on the heat, pour in the oil and add the onion 3.

Slightly salt 4 and let cook over medium heat for at least 5-6 minutes. Add the brown sugar 5 and a ladleful of the water intended for cooking the pasta, now hot 6. Let the water evaporate and turn off the heat.

Pour the ricotta into another large pot 7, big enough to easily contain the pasta, and add 2 ladles of hot water (about 5 oz/0.6 cup) and mix with a whisk 8, without turning on the heat. Grate the nutmeg, add the marjoram leaves 9, season with salt and pepper.

Cook the pasta al dente 10, drain it and pour it directly into the pot with the ricotta 11. Then add the Parmesan 12, turn on the heat, and mix everything thoroughly, cooking for another 2-3 minutes.

Also add the onions 13, keeping some aside for decoration, and mix everything together 14. Serve the farfalle with ricotta cream and Tropea red onions still hot, garnishing with the remaining onions 15.

Storage

Store the farfalle with ricotta cream and red onions in the refrigerator for a maximum of 1-2 days. Freezing is not recommended.

Advice

Choose Tropea red onions based on your preferences: the rounder ones will have a milder flavor, while the elongated ones will have a more intense taste.

For the translation of some texts, artificial intelligence tools may have been used.