Paccheri pasta filled with ricotta and prawns

‘Paccheri’ is a large, versatile pasta shape that lends itself well both to being stuffed with various fillings, and to being mixed in the normal way with unusual sauces. Today we’re going to make a recipe with a delicate flavour that will delight seafood-lovers: paccheri pasta stuffed with ricotta and prawns. A touch of colour is provided by the tomato paste and garnish of parsley, while it’s up to you to decide how to balance the quantities of ricotta and prawn. Remember to count out about 10 or so paccheri per person, cooking a few more in case some break during the boiling stage. Moreover, given their shape, add a drizzle of olive oil to the cooking water so that they don’t stick together.

Ingredients

  • very wide, short tubular pasta 20 pieces of pasta
  • prawns 300 grams
  • ricotta cheese 150 grams
  • tomato paste A teaspoon of tomato concentrate
  • parmesan A tablespoon of parmesan
  • salt
  • garlic
  • parsley
  • wine Half a glass of rose wine
Information
20 minutes Total time
12 minutes Active time
Serves 2 persons
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Preparation

Clean all the prawns thoroughly, taking care to remove the black intestinal line. Chop them into pieces. In a pan, sauté a clove of garlic and then add the chopped prawn. Add the tomato paste. After a minute, add the wine and allow it to reduce - if you prefer, you can use brandy. Meanwhile, boil the paccheri pasta in salted water. Throw away the garlic and set aside a handful of prawns; blend the remaining. Put them back in the pan and add the ricotta and Parmesan. Mix well, if necessary adding a tablespoon of pasta cooking water, but don’t overdo it because you have to use the sauce to fill the pasta. Season with salt. When the pasta is cooked, fill them one by one with the sauce, then with the set aside prawns, a dash of olive oil and a few leaves of parsley.

Tips
Given their considerable size and particular shape, paccheri lend themselves well to being either stuffed or mixed with a sauce. Fillings made with ricotta cheese are ideal, as well those with minced meat such as Bolognese. If you don’t like rosé you can replace it with brandy.
Trivia
It may appear that the name "paccheri" has a certain connection with the noun "pacca", meaning a friendly slap on the shoulder. In fact ‘pacchero’ derives from the ancient Greek meaning "all hands".

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