Recipe & photography by Ed Barrow.
Ingredients
- 30g of butter
- 1 small white onion, finely chopped
- 1 clove of garlic, finely chopped
- 300g of pork mince
- 1 lemon, zest only
- 3 tbsp of ricotta
- 1 egg
- 80g of white fresh breadcrumbs
- Large handful of fresh parsley, finely chopped
- 150g of Northern Pasta Co Rigatoni
- 2 large handfuls of spinach
- 80ml of single cream
- Parmesan, to finish
Method
Start by adding the butter to a small saucepan and place on a medium heat. Once melted add the onion and fry for 5 minutes until softened and translucent. Add the garlic and cook for a further minute before transferring half this mixture to a large bowl and leaving to one side. Leave the other half in the pan, off the heat.
After a couple of minuets and the cooked onion in the bowl has cooled a little add the pork mince, lemon zest, ricotta, egg, breadcrumbs and parsley. Season generously with salt and pepper and use your hands to mix this all together. Then roll into 8 even sized meatballs and place into the fridge for 30 minuets to firm up a little.
After 30 minutes, heat a glug of oil in a large frying pan over a medium high heat. Preheat then oven to 180C fan and place a large pan of well salted water on to boil for the pasta.
Once the pan is hot fry the meatballs for around 5 minutes, turning regularly until they have gained a good caramelisation all over. Transfer to an oven proof dish and place into the oven cook for 20 minutes until they are fully cooked through
To finish the sauce, place the remaining cooked onion mixture back on the heat and add the spinach. Cook down until it wilts then add the white wine and cream. Season well with salt and pepper then blend in a food processor until completely smooth. Tip back into the pan and bring up to a gentle simmer.
Add the rigatoni to the boiling water and cook for 6 minuets or until al-dente.
Once the pasta is cooked, drain it and add back into the pan. Tip in the sauce as well as the meatballs and then stir or gently toss everything together. Divide between 2 bowls and finish with some Parmesan over the top.
