John Myers
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Pasta with Lemon Ricotta and Tomato Sauce
The perfect pasta with lemon ricotta and tomato sauce recipe with a picture and simple step-by-step instructions.
For the tomato sauce:
- 2 Cans Tomatoes with herbs, finely chunky
- 2 Shallots
- 3 Garlic cloves
- 3 Branches Thyme
- 1 Bay leaf
- 1 pinch Sugar
- Salt pepper
For the lemon ricotta filling:
- 250 g Ricotta
- 1 Egg
- 1 Lemon, untreated
- 100 g Freshly grated Parmesan
- Salt pepper
- Nutmeg
- Cook the pasta al dente according to the instructions on the packet and place the finely chunky tomatoes in a baking dish. Finely chop the shallots and garlic, add to the tomato sauce and season the sauce with salt, pepper and a pinch of sugar. Now add the thyme and bay leaf to the tomato sauce and press in.
- Drain the pasta and drain well in a colander. Add about 2 tablespoons of the cooking water to the tomato sauce.
- For the filling, whisk the egg and mix with the ricotta. Add the lemon zest and about 1/3 of the Parmesan, mix, season with salt, pepper and nutmeg and mix everything together well.
- Using a teaspoon, pour the filling into the mussel noodles and place on the tomato bed. Then pour the rest of the Parmesan over the filled pasta and bake in the preheated oven at 225 ° C for about 15 minutes.
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