Mandilli (Handkerchief) Pasta with Ricotta, Pesto and Spicy Red Sauce (Vegetarian)
After posting a photo of my homemade Mandilli (Handkerchief) Pasta, with Ricotta, Pesto and Spicy Red Sauce, I received a lot of requests for the recipe. So, after switching a few things around on my blogging calendar, here it is.
This dish is all about the love for delicate fresh pasta, warm tomato sauce, licorice-y basil, and cheese. It’s also extremely easy to make and if you don’t have time to make everything from scratch, it’s easy to use already made ingredients. It even makes a great make-ahead dish.
Mandilli is a Perfect Date Night Dish
Mandilli (Handkerchief) Pasta, with Ricotta, Pesto and Spicy Red Sauce is sexy enough for date night or family night. The delicate thin sheets of fresh pasta folded with creamy whole mix ricotta and pesto laid in a spicy red sauce are perfect for anytime. It’s light, delicious, and when doesn’t Italian food work for date night?
Plus, it will work for vegetarians. And meat lovers don’t miss the meat with this dish. Of course, you could always start the meal with a lovely charcuterie plate of Italian meats and cheeses, for even more wow factor.
Mandilli Shortcuts
I highly recommend making this dish from scratch – IF – you have time. BUT if you’re short on time, don’t skip making it. Switch out the homemade pasta for fresh or dried pasta sheets. The sauce and pesto are also easy using jarred red sauce and your favorite pesto. And of course, pre-grated or sliced mozzarella cheese. Using these shortcuts, you can produce the finished dish on the table, in about 35 minutes.
Traditionally the dish is made with only pesto. But we were treated to this lovely dish at a little restaurant in Umbria and I LOVE this version.
Make-Ahead
Since you’re already making pasta sauce and pesto, consider doubling or tripling the recipe and freezing the extra. Divide into amounts needed for the recipe and pop out when you’re ready to make the Mandilla. Also, if you want to break up the work, making the pasta sauce and pesto a day or two in advance, storing in the fridge until needed, works really well.
And if you KNOW you’re going to be busy the day you plan to serve the dish, assemble the night before. Cover the pan with foil or plastic wrap and refrigerate until ready to bake. Finish with cheese and then bake as instructed straight from the fridge. Baking time will extend five to 10 minutes.
Make everyone feel loved with a hot dish of Mandilli (Handkerchief) Pasta, with Ricotta, Pesto and Spicy Red Sauce paired with a side salad, crusty bread for sopping up the sauce, and glass of red wine.
Mandilli, Handkerchief Pasta, with Ricotta, Pesto and Spicy Red Sauce
Ingredients
Fresh Pasta
- ¾ to 1 cup 00 flour or all-purpose flour
- 2 large eggs
- 1 Tbsp olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- 1 to 2 Tbsp. water use only if needed
Spicy Red Sauce
- 2 Tbsp. olive oil
- 1 medium-size onion
- 1 small carrot grated
- 1 tsp. Savory Spice Shop’s Cantanzaro Herbs or Italian Spice
- ¼ to ½ tsp. Arrabbiata Herb and Spice Mix to desired spiciness
- 4 cloves roasted garlic
- 1 whole roasted red pepper diced
- 1 28 oz. can whole tomatoes pureed
- Salt and Pepper to taste
Pesto
- 1 cup spinach
- ½ cup basil or your choice of herbs
- ¼ cup parmesan cheese grated
- 2 cloves garlic
- ¼ cup almonds or pine nuts, walnuts, hazelnuts or cashews
- 3 to 4 Tbsp. olive oil
- Salt and Pepper to taste
- Juice from half a lemon
Assembly
- 1 15 oz container of whole milk ricotta cheese
- 3 oz. sliced fresh mozzarella
- 1 Tbsp. olive oil
Instructions
Pasta Dough
- Add flour to a mixing bowl, forming a well in the center.
- Pour olive oil, eggs, salt and pepper into the well. Gently draw the flour into the liquids, bringing the dough together.
- Continue to knead the dough and add more flour as needed if the pasta is too wet. Or if still too dry add a little water until holding together. Knead for 8 to 10 minutes until dough is smooth and elastic.
- Form pasta dough into a ball and wrap in plastic wrap. Allow to rest on the counter or in the fridge for at least 30 minutes.
- To roll pasta, use a pasta machine or a rolling pin.
- Divide dough into 8 pieces. Roll out until dough is slightly see through, around 1/16″ thick and sheets are around 12″ x 12″. Follow your pasta machine directions for rolling if using. If using rolling pin, flour large flat surface and roll each piece of dough out.
- Lightly flour each pasta sheet and gently fold and set aside under a slightly damp towel while you finish rolling out the rest of the sheets.
Spicy Red Sauce
- While pasta dough is resting, heat olive oil in a large pan over medium heat.
- Add onions and carrots, cooking for about 3 to 4 minutes before tossing in the spices, garlic and roasted red pepper. Cook for another 2 to 3 minutes.
- Add the pureed tomatoes to the pan and simmer sauce until reaching desired thickness.
- Season with salt and pepper.
- Set aside until needed.
Pesto
- Using a blender or food processor, spinach, basil, nuts, cheese, garlic and 1 tablespoon of olive oil. Pulse to blend.
- Add lemon juice and more olive oil until reaching desired consistency. Season with salt and pepper.
- Set aside until needed.
Assembly
- Preheat oven to 350 F (180 C). Coat a large casserole dish with olive oil.
- Pour 2 to 3 cups of Spicy Pasta Sauce in the bottom of the pan. Set pan to the side while you fill the pasta.
- On a flat surface, cut each pasta sheet in half.
- Spread each pasta sheet half with 1 tablespoon of pesto, followed by 2 to 3 tablespoons of ricotta cheese evenly spread on one side of each half. Fold the other half of the sheet over the ricotta.
- Place the filled and folded pasta sheet in the prepared pan, starting at the top.
- Continue layering each filled pasta sheet in the pan, overlapping about half way up the last sheet.
- Once you filled all your pasta sheets or used up the ricotta cheese, place slices of the fresh mozzarella spaced randomly around the pan.
- Cover pan with foil and pop into the oven for about 20 to 25 minutes or until pasta is bubbly.
- Remove foil and turn oven to broil. When cheese to golden brown, remove pan from oven and allow to rest about 5 minutes before serving.