Pasta with ricotta cheese is a simple and delicious first course , made with pasta of your choice , first blanched then seasoned with a cream of ricotta and parmesan. the moment in which the pasta and ricotta cheese are mixed together to become one : creamy , enveloping , super tasty. finally flavored with mint leaves and a sprinkling of black pepper ! A unique delicacy , as well as ready in 10 minutes !
This is therefore a quick and super easy preparation ! To make it, you can choose the pasta you prefer , I use fusilli ; but pennette , Farrell , long pasta such as spaghetti and linguine or fresh potato gnocchi , Priests’ Chokes or Tagliatelle are also fine. You can also use the ricotta you want for the dressing : buffalo, goat, even light. The secret is to sieve it to eliminate lumps ,
Pasta with Ricotta
this way it will become smooth and lump-free and together with the cheese and a few spoonfuls of pasta cooking water you will obtain a creamy and mouth-watering dressing !
From this basic version you can create many variations ! You can add chopped walnuts , pistachios , dried fruit to the pasta with ricotta already creamed ! or a handful of baked vegetables , mushroom-style aubergines , pan-fried artichokes , two spoonfuls of delicious Stewed peppers! or simply crispy bacon or cubes of cooked ham . If you want a ricotta and tomato pasta,
I recommend my Manfredi with ricotta ! In short, there are many choices and you can make a different ricotta pasta every time ! Just like Cheese and black pepper , Carbonara , Pasta with Norma , Gray, Anchovies, olives, capers with turnip tops is perfect as an everyday dish for both lunch and dinner ; but depending on how you enrich it , it can also become an ideal pasta dish for the most special occasions ! Try it, even the kids will love it !
Pasta with Ricotta Cheese Recipe
Ingredients
320g of pasta of your choice
300 g of fresh ricotta
2 tablespoons of parmesan or grana
extra virgin olive oil
black pepper (optional)
salt
mint leaves
How to make Pasta with Ricotta Cheese Recipe
First of all, put water and salt to boil in a large pot and throw in the pasta when it reaches temperature.
Meanwhile, sift the ricotta into a large bowl using a fine-pored sieve, pressing it well with a spoon so that there are no lumps.
Then mix the ricotta with the grated parmesan, salt, pepper, 2 teaspoons of extra virgin olive oil using a hand whisk until you obtain a creamy mixture.
Finally add 2 – 3 tablespoons of boiling pasta cooking water so that it becomes super velvety, soft and fluid
Finally, drain the pasta and pour it into the ricotta cream and slowly add the boiling cooking water needed to create a velvety mix between the sauce and the pasta so that the pasta is seasoned and creamy, neither liquid nor too compact!
Here is your Pasta with Ricotta Cheese ready , served hot with pepper and mint leaves
