DISH RESEARCH · Noodle dish
Pasta con la ricotta
Also known as: Pasta con la ricotta PAT
GialloZafferano’s selected pasta e ricotta coats fusilli with sieved cow’s-milk ricotta, Parmigiano-Reggiano, fresh liquid cream and thyme. Reserved pasta water loosens the sauce only if needed.
About Pasta con la ricotta
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected pasta e ricotta dresses fusilli with a smooth mixture of cow’s-milk ricotta, Parmigiano-Reggiano and fresh liquid cream. Thyme leaves give the mild, creamy sauce a fresh aromatic note.
The fusilli cook in salted water while the ricotta is pushed through a fine sieve. This first step smooths the ricotta before the other sauce ingredients enter.
Grated Parmigiano-Reggiano and liquid cream are mixed into the sieved cheese. Thyme leaves follow, and salt and black pepper finish the seasoning.
The pasta is drained al dente, with some of its cooking water reserved. It goes directly into the ricotta mixture, and a ladle of the reserved water loosens the sauce only if needed.
The pasta and sauce are mixed until the spirals are coated evenly. Basil leaves are an optional garnish; this selected cow’s-milk ricotta and cream version is separate from the source’s mixed-milk ricotta and milk-thinned variations.
Ingredients in Pasta con la ricotta
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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