in Italy

Ricotta pasta

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Ingredients for 3 servings:

  • 400 g ribbon noodles (e.g. pappardelle)
  • 350 g tomato(s) (vine tomatoes)
  • 200 g ricotta
  • 75 g Parmesan, grated
  • Garlic
  • Salt
  • black pepper
  • Fresh herbs (e.g. basil, arugula, etc.)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pappardelle in ricotta sauce

Halve the tomatoes, remove the seeds, and cut the flesh (including the skin) into small cubes. Chop the garlic cloves and finely chop the herbs. Place the ricotta in a large bowl, fluff it up with a fork, and mix it with the tomatoes, herbs, garlic, and grated Parmesan cheese. Season with salt and freshly ground pepper. Meanwhile, cook the pappardelle in plenty of salted water until al dente and mix it with the ricotta mixture while still wet. It’s best to add 1-2 tablespoons of the pasta water, otherwise it will be too dry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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