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Calamari, zucchini and ricotta

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(Recipe ID: 8)

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Serves 4-6

Preparation time: 25 minutes; Cook time: 40 minutes

Source: Vito De Carolis

"Calamari" pasta, zucchini and ricotta cheese, one of Vito's finest!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Fresh small zucchinis
  • 14 ounce Fresh ricotta cheese
  • 1 pound Calamari pasta *

    The Calamari is best because it knows how to hold the sauce!

  • 2 cloves Fresh Garlic
  • Fresh Pepperoncino chilli peppers to taste *
  • 1 Tablespoon Fresh parsley, chopped
  • 6 Tablespoons Extra virgin olive oil *
  • Grated Parmesan cheese to taste
  • 1 Tablespoon Milk
  • 2 ounces Course salt for cooking the pasta *
  • 2 pinches Fine sea salt for seasoning the zucchini *


  1. Wash the zucchinis and cut them length wise into quarters then cut the quartered pieces into 1 inch lengths. You may have to cut the zucchini into finer strips, keep the length and width in proportion.
  2. Bring 1.5 gallon of water to a boil, salt the water (2 ounces of salt for 1.5 gallon of water) add the pasta and bring back to a boil. Lower the flame and cook the pasta until it is  “al dente”, (13 to 15 minutes.)  Stir occasionally with a wooden spoon.
  3. While pasta cooks, put the zucchinis in a large frying pan with 5 tablespoons of extra virgin olive oil “Vantera”, two sliced cloves of garlic and the chillies cut into small pieces, cook for about 15 minutes.
  4. Stir ricotta cheese and milk with a whisk until smooth.
  5. When pasta is cooked, drain it and put it in the frying pan with the zucchinis, add 1 tablespoon of extra virgin olive oil “Vantera”, the ricotta cream, 1 tablespoon of chopped fresh parsley and the parmesan cheese.
  6. Stir and serve.

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