Serves 4 to 6
1 1/2 cups whole milk ricotta cheese, well drained
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh grated lemon zest (from 2 large lemons)
1/3-cup pasta cooking water
1/2 cup grated Parmigiano Reggiano cheese
In a large bowl whisk the ricotta cheese, salt and pepper together until well blended. Set aside.
Cook the pasta of your choice in 4 quarts of rapidly boiling salted water until al dente, cooked through but still firm. Drain the pasta in a colander. Reserve 1/3 cup of the cooking water.
Return the pasta to the pot and add the ricotta cheese mixture, the reserved water, zest and grated cheese. Mix everything well over low heat and serve when hot.
This recipe is featured on show 2204 – Delicious Sauces – Le Salse Deliziose.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.
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