Fresh ricotta combines so well with warm roasted broccoli. The creaminess of the cheese contrasts with the crisp texture of the vegetables: the result is literally impossible to resist. This recipe for corzetti pasta with ricotta and roasted broccoli is perfect for feeding a crowd at a dinner party. Before making it, make sure there’s a bottle of chilled rosé wine in the fridge. If you can’t find a good-quality rosato, choose a young red wine or a sparkling Italian red such as Lambrusco.
Corzetti pasta with Ricotta and Roasted Broccoli
Ingredients (serves 4):
250 gr fresh ricotta
300 gr broccoli, cut into florets
extra virgin olive oil
2 garlic cloves, sliced
salt and pepper
In a large bowl, toss the broccoli florets with the extra virgin olive oil (enough to coat them well), the garlic, salt and pepper. Combine, then place on a baking tray covered in parchment paper.
Roast the broccoli in a 250° C oven until golden but still crisp: you don’t want them to be mushy (about 20-30 minutes).
In the meantime, cook the corzetti pasta al dente, drain and add to the ricotta. Combine so that the cheese coats the pasta. Then add the vegetables. Serve the corzetti pasta with ricotta and roasted broccoli warm, with some grated parmigiano on top.