Creamy Ricotta Pasta Sauce

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Ingredients for 2 large or 4 small portions:


For the sauce base:


1/2 cup ricotta cheese


1 large egg


1 teaspoon kosher salt, plus more to taste


1/2 teaspoon freshly ground black pepper


zest from 1 lemon


cayenne to taste


about 2/3 cup hot pasta water, plus more if needed


For the pasta:


8 ounces dry pasta, cooked 1 minute under


1/4 cup pesto, or to taste


lots of grated ricotta salata to finish


happy cooking.

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