Saffron Malloreddus with Ricotta, Pecorino & Mint

Sfoglini Saffron Malloreddus with Ricotta, Pecorino & Mint

For centuries, the island of Sardinia has been known for its saffron and sheep. So, we've paired this Sardinian specialty pasta, Saffron Malloreddus, with a creamy sauce of sheep milk pecorino and fresh mint for scrumptious taste of the island. 



  • 1 lb Sfoglini Saffron Malloreddus
  • 3/4 c ricotta cheese
  • 3/4 c pecorino cheese, finely grated (tip: use a microplane or the smallest option on a box grater), plus more for serving
  • 2 tbsp fresh mint leaves, chiffonade, plus more for serving.
  • salt & fresh cracked black pepper


    In a large pot, boil pasta in salted water according to package instructions to al dente. Reserve at least 1 cup pasta water before straining pasta. 

    In the original warm pot, away from heat, add 1/2 cup of the reserved pasta water, ricotta, pecorino and mint and stir to combine. Add the pasta to the pot and stir gently to coat the pasta evenly with the cheese sauce. Add additional reserved pasta water to loosen the sauce and better coat the pasta, if needed. Season with several turns of freshly cracked black pepper and salt to taste. Serve immediately with additional mint and pecorino. 

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