Crispy prosciutto and tangy olives meet creamy ricotta in a sauce that is simple to prepare yet completely satisfying. Sfoglini Whole Grain Reginetti resemble mini lasagna noodles, with flat centers that get coated in the creamy, salty, and tangy sauce, while the ruffled edges catch bits of crisp prosciutto and olives. Every forkful delivers a perfect mix of flavor and texture.
MAKES THREE-FOUR SERVINGS
Combine the ricotta and Pecorino cheeses in a bowl and stir to combine.
For the prosciutto, heat the broiler to high and set a rack in the middle level in the oven. Line a baking sheet with parchment paper and lay the prosciutto slices on it. Fold ripples into the prosciutto every couple inches. Broil for three minutes, remove from the oven and flip. Broil 2-3 more minutes, checking regularly, until prosciutto is crisp and has turned a burnished dark red color. Set aside and chop into small pieces when cool enough to handle.
Bring a pot of generously salted water to a boil.
Meanwhile, melt the butter in a skillet over medium or medium-low heat. Add the minced shallot and cook, stirring occasionally, until soft and translucent, around 5-8 minutes. Add the olives and cook for two minutes, then turn the heat off and add the ricotta mixture to the pan. Combine it gently and spread the mixture evenly over the bottom of the skillet.
Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
Transfer the pasta and the chopped prosciutto to the pan with the olive and cheese mixture along with two tablespoons of the reserved pasta water. Gently stir until all the elements are combined. Bring to low heat if the sauce hasn’t melted and turned creamy. Add more pasta water, one tablespoon at a time, if it’s too dry.
Serve topped with more Pecorino Romano.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef’s Note: The quantity of olives in this recipe is flexible. Up to 1 cup of olives can be used, but be mindful how much salt is added to the pasta water if increasing the olives.
For a little bit of spice, add 1/2 teaspoon red pepper flakes or 1-2 chopped calabrian chilis to the skillet with the ricotta mixture.
Pasta Swaps: This recipe would also work well with Sfoglini Reginetti or Whole Grain Radiators.
