Creamy Ricotta Pasta Sauce – Food Wishes

Creamy Ricotta Pasta Sauce – Food Wishes



Learn how to make a Creamy Ricotta Pasta Sauce! Believe it or not, my favorite cream sauce recipe contains no cream! By combining ricotta cheese and hot pasta water, we get something creamier, lighter, and possibly even more delicious. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Creamy Ricotta Pasta Sauce recipe!

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40 Comments

  • John Sheehan on February 22, 2020

    Recodda.lol!šŸ¤£šŸ˜¬

  • Aaron Turner on February 22, 2020

    Ri-ko-ta
    Or
    Ri-cot-ta
    ?

  • Matt R on February 22, 2020

    "pAsTa wATeR HAs cALoRiEs"

  • Real Me on February 22, 2020

    Chef Boyardee was actually Hector Boiardi.

  • Amethyst Orchard on February 22, 2020

    it would look even more beautiful with a sprinkle of cayenne šŸ˜›

  • David Browning on February 22, 2020

    I'm a big fan, but I must say it: ricotta does not rhyme with Dakota.

  • 0_0 on February 22, 2020

    I was a bit confused with how you pronounce ricotta, then looked up how itā€™s pronounced in Italian. P.S. roll your rā€™s chef.

  • Not Associated on February 22, 2020

    I have played the "If he says cream drinking game" AMA

  • TheCitizenKane1 on February 22, 2020

    Just made this. Loved it. Thank you so much.

  • Marzel parcel on February 22, 2020

    Re-co-ta.. that's what I'm calling it for now on..

  • Antony Manuel on February 22, 2020

    Why the secret ingredient is the most dumb?

  • cricketkuntal pate on February 22, 2020

    I gave this recipe a go. I felt the ricotto tasted a bit bland and needed to be cooked more for it to be tastier but that would curd it. Anyone have advice for me?

  • Paul Wagner on February 22, 2020

    Kind of like a variation of caccio e pepe

  • Debby Voisin on February 22, 2020

    Sorry, you donā€™t pronounce ricotta cheese properly. Itā€™s ah not o

  • Allen S on February 22, 2020

    Thank you!

  • oscar guzman on February 22, 2020

    'legally" lol!

  • Cyndi Foore on February 22, 2020

    I really have to be in the mood for basil pesto.
    Iā€™d add nutmeg and garlic to the sauce and more ricotta and just a small pinch of cayenne. No pesto.
    This would probably be good with some seafood too, scallops, lobster or shrimp.

  • mistertee on February 22, 2020

    I was literally just at the grocery store and put back the ricotta because I wasn't sure what I was going to make with it…and then I come home to this tasty video. Dammit, back to the store!

  • barb Snyder on February 22, 2020

    Fab u lus!

  • Maestro Gradius on February 22, 2020

    I used part skim ricotta and the texture was good but the flavor not as creamy as I would have liked. Next time I will add a little heavy cream to it. And I went a little heavy handed with the lemon rind – I wouldn't rind the whole lemon just part of it.

  • CJS929 on February 22, 2020

    I've been making variations of this for over 40 years. Some of the differences are that I will mince 1-2 small cloves of garlic, zest some lemon and add it to the ricotta in a food processor — you can also add a little grated cinnamon (if you want a sweeter and distinctive sauce) or grated nutmeg, then ladle some pasta water and blend until you've reached your desired consistency. Transfer to a pan and then add your slightly undercooked pasta, toss and transfer to a dish. I normally add grated parmigiano although I like your idea of the ricotta salata. PS: I don't think the egg is necessary.

  • mossattacks on February 22, 2020

    Woooow love that I came across this the day after I just happened to buy those little ear pastas and ricotta salata. I know what Iā€™m making for dinner tomorrow!

  • Sid Arazil on February 22, 2020

    Hi chef john .. Can I us another cheese

  • NoHo_Hank on February 22, 2020

    Holy shit when your hand came into the top of the frame at 1:11 , I legit thought someone was putting their hand over my actual phone in real life. I almost just had a heart attack! šŸ˜±

  • Gustav Gnƶttgen on February 22, 2020

    Reminds me of this:
    – melt some gorgonzola
    – stir cream into
    – put salmon there (maybe from the oven, irrelevant actually)
    – serve with noodles
    šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜šŸ˜šŸ˜šŸ˜šŸ˜

  • Thomas Fuller on February 22, 2020

    This guy has to be fat. Everything looks so good.

  • fan wee on February 22, 2020

    I'd let chef john eat my eyebrow

  • Jan Verschueren on February 22, 2020

    This video slipped under my radar, even though I have notifications on. This is unacceptable.

  • Jasmeet Kaur on February 22, 2020

    My sauce got split for some reason !!

  • Jeff Birrell on February 22, 2020

    Making this now.

  • dragonheart8706 on February 22, 2020

    You're the Abe Vigoda of your creamy ricotta!

  • moonlighter6 on February 22, 2020

    Pasta is so simple and adjustable. You really can't fail adding your personal flair.

  • earthminus10 on February 22, 2020

    Yum. I knew you'd have a recipe for my extra ricotta. No cream no problem, I don't have any and it's raining, I'm not leaving…so thank you for simple deeleesous receipt I don't have to leave the house for.

  • 8unnylover on February 22, 2020

    You never said what we can substitute the pesto with :0

  • puffinlittle on February 22, 2020

    Greetings, Chef John I need your help. I have looked an long time for the "Spider" strainer that you have used in so many of your videos. I haven't been able to fine it . Please post a source if you have one. I've tried all the cooking stores, our restaurant supply and online. Does it have a special name or source that hides it away form me. Help please. Thank you. pax, PL

  • ZOD4 on February 22, 2020

    Button mushrooms.

  • Jilly Carrilly on February 22, 2020

    Can anybody tell me what cookware chef John uses?

  • Carlos Hernandez on February 22, 2020

    Dude I just can NOT!! stand the way you talk!

  • dabisnit on February 22, 2020

    I did some blackened chicken, and it paired really well with the suggested mushrooms on the blog. For some reason I added the ricotta/egg mixture to a hot pan and basically scrambled the egg, it still tasted great but looked a little weird.

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