Ricotta Sauce For Short Pasta Recipes

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CREAMY RICOTTA PASTA SAUCE



Creamy Ricotta Pasta Sauce 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 Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

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, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g

RICOTTA SAUCE FOR SHORT PASTA



Ricotta Sauce for Short Pasta image

Provided by Amanda Hesser

Categories     weekday, condiments, sauces and gravies

Time 10m

Yield Makes about 2 cups

Number Of Ingredients 7

1 heaping cup ricotta
4 tablespoons mascarpone
2 tablespoons milk
Salt and pepper
1 egg yolk
8 walnut halves, chopped
2 tablespoons thinly sliced chives

Steps:

  • In a bowl, stir together the ricotta, mascarpone and milk. Season generously with salt and pepper. Stir in the egg yolk, walnuts and chives. This sauce may be spread on canapés or tossed with short pasta like penne ( pound) and a little of the pasta cooking water.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 1 gram

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE



Delicious and Simple Ricotta and Tomato Pasta Sauce image

I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!

Provided by LovelyRitaMeterMaid

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups fresh ricotta
1 (400 g) can crushed tomatoes
1 yellow onion, finely diced
3 cloves garlic, crushed
1 tablespoon tomato paste
2 tablespoons freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon coarse ground pepper
1 tablespoon olive oil
8 leaves fresh basil
1 (500 g) package pasta (spirals work well with this recipe)

Steps:

  • Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
  • While pasta is on the go, finely dice your onion and crush your garlic.
  • In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
  • Add the ricotta to the pan, and stir through the onions and garlic well.
  • At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
  • Mix well and let simmer gently for 10 minutes.
  • Drain pasta.
  • Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
  • Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  • Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  • Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

ROASTED GARLIC-RICOTTA PASTA SAUCE



Roasted Garlic-Ricotta Pasta Sauce image

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Provided by blucoat

Categories     Sauces

Time 40m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 13

1/2 teaspoon extra virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup chopped roasted shallot
1/2 cup white wine
3 cups vegetable stock
3 tablespoons cornstarch, mixed with
3 tablespoons water
1/3 cup fat-free ricotta cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
  • Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
  • Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
  • Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

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Top Asked Questions

What is the best way to make ricotta pasta sauce?
Make the lemon ricotta pasta sauce: While the pasta cooks, mix the fresh ricotta cheese, parmesan cheese, garlic, lemon zest, lemon juice, salt, and pepper in a bowl. Add the pasta water: Add ½ cup of the reserved starchy pasta water to the sauce ingredients.
How do you Cook Pasta with spinach and ricotta?
In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water.
How do you cook ricotta cheese for spaghetti?
Bring a large pot of water to a boil, add salt and cook spaghetti or spaghettini until al dente. Meanwhile place ricotta in a medium sized mixing bowl. Stir enough pasta water into the ricotta to create a smooth, creamy sauce. I add about 1 cup. Add salt, to taste, if needed.
How to make ricotta lemon pasta?
To make ricotta lemon pasta, you’ll need pasta, ricotta cheese, Parmesan cheese, salt + pepper, fresh garlic cloves, and lemon juice. I use fettuccine or linguine but you can use whatever you have on hand.

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