Take your pasta night to a whole new level with these Ricotta “Pillows” made from wonton wrappers and served in a luscious creamy pancetta tomato sauce. This dish combines the lightness of ricotta-stuffed pillows with the richness of a pancetta-infused sauce, creating a perfect balance of flavors. With a blend of fresh herbs, Parmesan, and a touch of vermouth, this recipe offers both sophistication and comfort. Whether you’re making it for a special occasion or a cozy dinner, this dish is guaranteed to impress.
Ingredients:
For the Ricotta Pillows:
- 1 package wonton wrappers
- 2 cups whole milk ricotta
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon ground black pepper
For the Sauce:
- 1 tablespoon olive oil
- 3 oz pancetta, diced
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 garlic clove, finely minced
- 1 (15-oz) can diced tomatoes
- ½ cup dry vermouth
- 1 cup Bertolli® Organic Five Cheese Tomato Sauce
- ½ cup half-and-half (or cream)
- ¼ cup of freshly chopped basil or parsley
- Salt and pepper, to taste
For Serving:
- Grated Parmesan cheese
- Extra fresh herbs for garnish
Instructions:
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, Parmesan cheese, salt, and black pepper.
- Assemble the Ricotta Pillows: Lay out several wonton wrappers on a clean surface. Place about 1 teaspoon of the ricotta mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your finger, then fold it in half to form a triangle, pressing firmly to seal the edges. Repeat with the remaining wrappers and ricotta mixture. Set the prepared “pillows” aside on a tray.
- Cook the Pancetta: In a large skillet, warm the olive oil over medium heat. Add the diced pancetta and fry until it’s nice and crispy, which should take around 4-5 minutes. Remove the pancetta from the skillet with a slotted spoon and set it aside, leaving the rendered fat in the skillet.
- Make the Sauce: In the same skillet with the pancetta fat, add the butter, shallots, and garlic. Cook for 2-3 minutes until softened and fragrant. Pour in the diced tomatoes and dry vermouth, stirring to deglaze the pan.
- Add the Tomato Sauce and Cream: Stir in the Bertolli® Organic Five Cheese Tomato Sauce and half-and-half (or cream). Add salt and pepper to taste, then stir in the fresh basil or parsley. Return the crispy pancetta to the sauce.
- Cook the Ricotta Pillows: In another pot, bring salted water to a gentle simmer. Drop the ricotta “pillows” into the water, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until the wonton wrappers become translucent and the pillows float to the top. Use a slotted spoon to carefully transfer the cooked pillows to a plate.
- Serve: To serve, gently toss the ricotta pillows in the creamy pancetta tomato sauce until coated. Serve hot, garnished with extra Parmesan cheese and fresh herbs for a beautiful finish.
Conclusion:
These delicate ricotta-filled “pillows” are perfectly complemented by the rich, creamy pancetta tomato sauce. With a balance of fresh herbs, savory pancetta, and cheesy goodness, this dish feels both indulgent and light. Whether you’re hosting a dinner party or treating yourself to a cozy night in, this Italian-inspired recipe will wow your taste buds and elevate your meal to gourmet status.
Ricotta “Pillows” in Creamy Pancetta Tomato Sauce: An Elegant Comfort Dish
Tender ricotta-filled wonton "pillows"served in a creamy pancetta tomato sauce with fresh herbs and Parmesan,offering a sophisticated and flavorful twist on classic pasta.
For the Ricotta Pillows:
- 1 package wonton wrappers
- 2 cups whole milk ricotta
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon ground black pepper
For the Sauce:
- 1 tablespoon olive oil
- 3 oz pancetta (diced)
- 1 tablespoon butter
- 1 shallot (finely minced)
- 1 garlic clove (finely minced)
- 1 15-oz can diced tomatoes
- ½ cup dry vermouth
- 1 cup Bertolli® Organic Five Cheese Tomato Sauce
- ½ cup half-and-half (or cream)
- ¼ cup of freshly chopped basil or parsley
- Salt and pepper (to taste)
For Serving:
- Grated Parmesan cheese
- Extra fresh herbs for garnish
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, Parmesan cheese, salt, and black pepper.
- Assemble the Ricotta Pillows: Lay out several wonton wrappers on a clean surface. Place about 1 teaspoon of the ricotta mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your finger, then fold it in half to form a triangle, pressing firmly to seal the edges. Repeat with the remaining wrappers and ricotta mixture. Set the prepared “pillows” aside on a tray.
- Cook the Pancetta: In a large skillet, warm the olive oil over medium heat. Add the diced pancetta and fry until it’s nice and crispy, which should take around 4-5 minutes. Remove the pancetta from the skillet with a slotted spoon and set it aside, leaving the rendered fat in the skillet.
- Make the Sauce: In the same skillet with the pancetta fat, add the butter, shallots, and garlic. Cook for 2-3 minutes until softened and fragrant. Pour in the diced tomatoes and dry vermouth, stirring to deglaze the pan.
- Add the Tomato Sauce and Cream: Stir in the Bertolli® Organic Five Cheese Tomato Sauce and half-and-half (or cream). Add salt and pepper to taste, then stir in the fresh basil or parsley. Return the crispy pancetta to the sauce.
- Cook the Ricotta Pillows: In another pot, bring salted water to a gentle simmer. Drop the ricotta “pillows” into the water, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until the wonton wrappers become translucent and the pillows float to the top. Use a slotted spoon to carefully transfer the cooked pillows to a plate.
- Serve: To serve, gently toss the ricotta pillows in the creamy pancetta tomato sauce until coated. Serve hot, garnished with extra Parmesan cheese and fresh herbs for a beautiful finish.