Ricotta Pasta Sauce: 2 Ways

The most good Ricotta Pasta Recipe made 2 ways, with fresh and zingy lemon zest or lots of parmesan and cracked black pepper. This no-cook pasta sauce is so easy and effortless the hardest part is boiling the pasta!

We love a simple pasta recipe, especially when it's been a long day, we're hungry, tired and need to eat.

This ricotta pasta tastes good almost like a light cacio e pepe or mac and cheese but it's fresher, lighter and so much easier!

This is a no-cook pasta sauce like our Salsa di Noci recipe so all you need to do is mix the sauce ingredients in a bowl then toss with cooked pasta and a little reserved pasta water.

How to get a smooth and creamy ricotta sauce that's not grainy

There's a simple and easy method to make sure the ricotta sauce is smooth and creamy and not grainy or lumpy.

First, drain the ricotta from the liquid to make sure there isn't any excess water (we do this by letting the ricotta sit in a sieve for a few minutes allowing any liquid to drain off).

Then pass the ricotta through a sieve into a mixing bowl by pressing it through with a spoon.

The ricotta will look smooth and good, suited to making into a quick pasta sauce.

How to make Ricotta Pasta: 2 Ways

Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water.

Pass the ricotta through a sieve (also see the video for reference) and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper (photos 1 & 2).

Lemon ricotta version

Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper sprinkle in a small amount (photo 3).

Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated (photos 4).

Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve (photo 5 & 6).

Top tips for making this recipe

• Drain any excess liquid from the ricotta before starting (we do this by letting the ricotta sit in a sieve for a couple of minutes letting any excess liquid drain off).
• You can use any pasta shape you like for this pasta sauce but we find a shorter pasta shape works best!
• It's always a good idea to reserve more pasta water than you'll probably need (in case). We reserve 1/2 cup but you may not need all of it depending on the consistency of the ricotta.
• This pasta sauce is best served immediately as it'll thicken and lose it's creamy texture as it cools.
• This recipe won't freeze well but it's so quick and easy to make you don't need to.

More simple pasta recipes you might like

• Spaghetti alla Carbonara
• Penne alla Vodka – Pasta with Tomato Vodka Sauce
• Artichoke Pasta – Simple 10 Minute Recipe
• Cavatelli and Broccoli Pasta

Ingredients

Makes 4 servings

Cheese and pepper version

• 15 oz short pasta ((4 cups / 400g))
• 1 cup full fat ricotta ((250g))
• ½ cup freshly grated parmesan
• ½ cup reserved pasta water ((120ml))
• Salt and pepper (to season)

To make lemon ricotta pasta

• 15 oz short pasta ((4 cups / 400g))
• 1 cup ricotta ((250g))
• Zest of 1 lemon
• ½ cup reserved pasta water ((120ml))
• Salt and pepper (to season)

Method

Ricotta cheese and pepper version

1. Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water.

2. Pass the ricotta through a sieve and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper.

3. Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.

4. Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.

Lemon ricotta version

1. Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper just sprinkle in a small amount.

2. Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.

3. Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.

Kitchen notes

• Drain any excess liquid from the ricotta before starting (we do this by letting the ricotta sit in a sieve for a couple of minutes letting any excess liquid drain off).
• You can use any pasta shape you like for this pasta sauce but we find a shorter pasta shape works best!
• It's always a good idea to reserve more pasta water than you'll probably need (in case). We reserve 1/2 cup but you may not need all of it depending on the consistency of the ricotta.
• This pasta sauce is best served immediately as it'll thicken and lose it's creamy texture as it cools.
• This recipe won't freeze well but it's so quick and easy to make you don't need to.