Manfredi with ricotta
- Energy Kcal 1111
- Carbohydrates g 78.2
- of which sugars g 14
- Protein g 56.5
- Fats g 62.3
- of which saturated fat g 22.41
- Fiber g 5.2
- Cholesterol mg 151
- Sodium mg 999
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 4 h 20 min
- Serving: 4
- Cost: High
PRESENTATION
When it comes to manfredi with ricotta, I gotta say, Naples really knows how to bring this dish to life. It's all about the rich traditions and simple ingredients that feel special every time. Down in Campania, especially around Naples, this Neapolitan pasta dish is the star during big events like Carnival. Or maybe a Sunday family gathering. You know, the tender pasta ribbons, known as manfredi (also called mafalde or reginette), just perfectly soak up the creamy ricotta and a robust tomato ragù. Seriously good. It sets the stage for a real celebration. Unlike traditional lasagne, manfredi pasta is thinner and has these wavy edges that catch every bit of sauce. Makes each bite extra silky and flavorful.
And look, it’s not your typical egg pasta. Made from water and semolina, it has this soft yet slightly chewy texture— a real mark of authentic Italian pasta dishes from the south. Dating back to its origins honoring King Manfred of Sicily, this dish remains a favorite for those craving something rich and festive.
In Campania, the manfredi pasta recipe is a crowd-pleaser, whether you’re a local or a visitor. For real. The slow-simmered ragù, often with beef or pork, and super-fresh ricotta get handed down through generations. Each family has its own twist. You experience creamy, slightly tangy flavors from the ricotta, while the soft pasta melds beautifully into it. Unlike heavier lasagna, this pasta with ricotta and ragù feels lighter. Which is great. But still has that comforting, homey taste you expect from traditional Italian pasta.
It’s the kind of meal that turns an ordinary dinner into a special occasion. Offering a glimpse into Campanian cuisine like Neapolitans have enjoyed for ages. Grab a plate— share it around— and discover why this ricotta pasta recipe is really cherished in the south. Each bite, I mean, it just transports you straight to the bright streets of Naples. Where culinary tradition and celebration go hand in hand.
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INGREDIENTS
- Ricotta di bufala cheese 1 cup (250 g)
- Fine salt to taste
- Black pepper to taste
- Basil a few - leaf
- Reginette pasta 11.3 oz (320 g) - (Manfredi or Mafalde)
- For the Neapolitan ragù
- Beef steak 1.5 lbs (700 g)
- Pork ribs 0.75 lb (320 g)
- Sausage 12 oz (340 g)
- Yellow onions 2 cups (300 g)
- Extra virgin olive oil 4 tbsp (60 g)
- Red wine ¼ cup (70 g)
- Water 1 ¼ cup (300 g)
- Fine salt to taste
- Tomato purée 3 cups (700 g)
How to prepare Manfredi with ricotta
To start, prepare the Neapolitan ragù. Peel and chop the onion 1. Then trim some of the fat from the beef and cut the stew into pieces 2. Proceed with cooking: in a large pot, pour the oil and sauté the onion over low heat 3. Stir often.
After a few minutes, add the pieces of meat 4 and let them sear well, turning them occasionally, for 6-7 minutes 5. Deglaze with the wine and let the alcohol evaporate completely 6.
Cover with the tomato puree and water 7, adjust the salt, and cook over low heat for at least 4 hours. Remember, if the water is not enough, you can add more so that the meat cooks and the sauce doesn't dry out too much 8. Once the time has passed, prepare the ricotta cream. In a bowl, pour the buffalo ricotta and add about 350 g of sauce taken from the ragù 9.
Mix with a whisk until a smooth purée is obtained and set aside for a moment 10. Cook the manfredi in boiling salted water 11 and drain them al dente, immediately placing them, still dripping with water, directly into the dish with the sauce 12.
If necessary, you can add a bit more sauce or cooking water 13. Stir well 14 and then plate. Garnish with a little more tomato sauce mixed with shredded meat, a grinding of pepper, and a few basil leaves: your manfredi with ricotta are ready, enjoy your meal 15!