RICOTTA CHEESE PASTA SAUCE RECIPES

CREAMY RICOTTA PASTA SAUCE | ALLRECIPES

Creamy Ricotta Pasta Sauce | Allrecipes image

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

Provided by Chef John

Categories World Cuisine European Italian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 small portions

Number Of Ingredients 8

Ingredients

8 ounces orecchiette pasta
½ cup ricotta cheese
1 large egg
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper
1 lemon, zested
1 pinch cayenne pepper, or to taste
¼ cup pesto, or to taste

Steps:

Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

Nutrition Facts : Calories 296.6 calories, CarbohydrateContent 42.4 g, CholesterolContent 51.5 mg, FatContent 9.4 g, FiberContent 2.6 g, ProteinContent 11.4 g, SaturatedFatContent 2.3 g, SodiumContent 616.7 mg, SugarContent 1.1 g

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA RECIPE - NYT COOK…

Pasta With Fresh Tomato Sauce and Ricotta Recipe - NYT Cook… image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

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