Ricotta Pasta Sauce: 2 Ways (2024)

Home › Recipes › Pasta

By Emily

May 12, 2020

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

The most delicious 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!

I love a super simple pasta recipe, especially when it’s been a long day, I’m hungry, tired and just need to eat.

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

This is a no-cook pasta sauce just 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 super 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 ( I 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.

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 just 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 (I 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 I find a shorter pasta shape works best!
It’s always a good idea to reserve more pasta water than you’ll probably need (just in case). I 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

If you tried this Ricotta Pasta or any other recipes on my blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos Above

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Ricotta Pasta

4.80 from 5 votes

By Emily

Cook: 10 minutes mins

Total: 10 minutes mins

Servings: 4 servings

Save

PinPrint

The most delicious 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 easy and effortless the hardest part is boiling the pasta!

Ingredients

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

Instructions

Ricotta cheese and pepper version

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 and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper.
Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.

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 just sprinkle in a small amount.
Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.

Video

Notes

Drain any excess liquid from the ricotta before starting (I 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 I find a shorter pasta shape works best!
It's always a good idea to reserve more pasta water than you'll probably need (just in case). I 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.

Helpful Info for All Recipes

I always use extra virgin olive oil in all of my recipes unless stated otherwise
When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
All vegetables are medium sized unless stated otherwise
All recipes are tested and developed using a fan (convection) oven
Find out more about how nutrition is calculated.
Check out our must have Italian Pantry Staples.
You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you try this recipe?Leave a comment below!