Barilla Ricotta Sauce
Imagine 100% Italian tomatoes perfecty blended with creamy ricotta flakes, Grana Padano and Pecorino Romano cheese that's prepared traditional recipe. No preservatives added. Be awed by rich and delicate flavors coming together to elevate your dish.
Crafted using the highest quality ingredients - vine-ripened tomatoes, real vegetables and ricotta cheese, bursting with authentic Italian flavor. Great sauce to try with Barilla Tagliatelle.
Barilla has over 130 years of Italian passion and expertise that go well into their products.
Low in saturated fat and rich in vitamins and minerals. Packed with lycopene, an antioxidant that plays a big role in the protection from cancer.
- - No added preservatives
- - Gluten free
- - Vegetarian
Chopped tomatoes 38%, tomato semi-concentrate 35.6%, ricotta cheese 13% (whey (milk), cream, milk, salt), onion, sunflower oil, Grana Padano PDO cheese (milk, lysozyme from eggs), glucose syrup, Pecorino Romano PDO cheese (sheep's milk), salt, flavourings, parsle
Storage: Refrigerate after opening.
Consume within 3-5 days.
Freeze remaining sauce in a freezer safe container.
Shelf life: 3-5 days refrigerated after opening, 3 months frozen.
Barilla Lasagna with Veal, Mushrooms and Ricotta Sauce
*recipe from barilla.com
Serves 4 people
250g Barilla Lasagne sheets
1 jar Barilla Ricotta sauce
½ cup red wine
300g veal mince, or chopped veal kidney
½ onion, finely chopped
1 garlic clove, crushed
10 parsley leaves, roughly chopped
50gr Italian pancetta
2 cups button mushrooms, thinly sliced
100g Provolone cheese grated (divided by 4 quantities)
100g Grana Padano cheese, grated (divided by 4 quantities)
Salt and pepper, to taste
Extra Virgin Olive oil
Salt and pepper, to taste
Gently bring milk to the boil in a medium saucepan.
In a separate saucepan, gently melt the butter.
Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at a time to the butter mixture,
continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously.
Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
Preheat oven to 180°C.
MAKE THE SAUCE
Gently heat some oil in a large fry pan. Once hot, add onion and garlic and cook for 2-3 minutes.
Add mushrooms and cook until soft. Then add the veal and brown, stirring to ensure there are no lumps.
Add the parsley, and season with salt and pepper to taste, then add wine and allow it to evaporate.
Add the Ricotta sauce, bring to a simmer and cook for 2 minutes. Set aside to cool.