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
* approximate values per serving
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.
Step by step
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Clean and shell the prawns, removing their intestinal tract and cutting them into pieces
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Gently fry the garlic in a little oil
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Add the prawns and the tomato concentrate
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Add the wine, then reduce until you have a nice sauce
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Blend about 2/3 of the prawns
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Add the ricotta to the prawn sauce and mix well
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Add the parmesan and adjust for salt
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Fill the paccheri with the mixture and serve
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Additional information
Stuffed Paccheri with Ricotta and Shrimp with Fresh Tomato
A delicious variant of stuffed paccheri with ricotta and shrimp includes the addition of fresh tomato, which enriches the dish with freshness and color. To prepare this version, simply replace the tomato paste with diced ripe tomatoes. This way, the sauce will be lighter and more fragrant. The preparation remains essentially the same: the shrimp, after being sautéed with garlic, are combined with the tomatoes and left to cook until a thick and flavorful sauce is obtained. This variant is perfect for those who want a dish that fully expresses summer flavors, making stuffed paccheri an excellent choice for an outdoor lunch or dinner with friends.
Sardinian Style Stuffed Paccheri with Ricotta and Shrimp
If you want to immerse yourself in the typical flavors of Sardinia, try the stuffed paccheri with ricotta and shrimp Sardinian style. This regional variant enhances the flavors of the sea with the addition of local ingredients such as bottarga, which adds an extra touch of savoriness. To prepare this dish, simply incorporate a sprinkle of grated bottarga into the ricotta and shrimp filling, thus giving it an intense and characteristic flavor. Additionally, you might also consider serving the paccheri with a drizzle of Sardinian extra virgin olive oil and a squeeze of lemon to further enhance the taste of the sea. This preparation represents an excellent way to bring a piece of Sardinia to the table.
Light Stuffed Paccheri with Ricotta and Shrimp
For those looking for a lighter version of stuffed paccheri with ricotta and shrimp, it is possible to make a light preparation. This variant involves using light ricotta and reducing the amount of oil and wine. Additionally, you can replace the shrimp with fresh shrimp, which are lighter and lower in calories. Using fresh tomatoes instead of tomato paste not only makes the dish healthier but also improves its digestibility. By cooking the paccheri al dente and filling them with a light filling, you can enjoy a dish that satisfies without weighing you down, perfect for those who are mindful of their diet but do not want to give up flavor.
Stuffed Paccheri with Ricotta and Shrimp: Nutritional Benefits and Calories
Stuffed paccheri with ricotta and shrimp are not only a tasty dish but also nutritious. Shrimp are an excellent source of lean protein, vitamins, and minerals, such as selenium, which is important for the immune system. Ricotta, besides being creamy and flavorful, is rich in calcium and B vitamins. On average, a serving of stuffed paccheri with ricotta and shrimp contains about 350-400 calories, depending on the ingredients used and the portions. By opting for light and fresh ingredients, you can enjoy a nutritious meal without exceeding calories, making this dish ideal for those who wish to maintain a balanced diet.
Can Stuffed Paccheri with Ricotta and Shrimp be Frozen?
Freezing stuffed paccheri with ricotta and shrimp is possible, but there are some considerations to keep in mind. It is advisable to freeze them before cooking to best preserve the texture of the pasta and the flavor of the filling. To do this, arrange the stuffed paccheri on a tray so that they do not touch each other and place them in the freezer. Once hardened, you can transfer them to a food bag and put them back in the freezer. When you want to cook them, simply boil them directly in water without thawing, slightly extending the cooking time. This way, you can enjoy your stuffed paccheri at any time, keeping their flavors intact.