Ricotta Cheese Sauce
Have you ever thought of using ricotta cheese as a sauce for pasta? It is one of my favorites and the key is to use fresh, thick whole milk ricotta because the skim milk variety is too thin and watery. Lots of grated lemon zest gives this sauce a very clean taste. This sauce makes enough to dress one pound of pasta.
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 was featured on Season 22 - Episode 2204.