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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.
The ricotta will look smooth and delicious, perfect for 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 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
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.
If you’re making a smaller batch, I’d advise using less pasta water. Lower-fat ricotta also works, but adding a very small amount of olive oil helps.
I’m tempted to add some shrimp to this. Making it tonight.
Made it with some grilled Italian Sausage. It was super.
I am tempted to add sauteed chopped garlic to the parm/pepper version. Have you tried that?
No, I’ve never tried that, let me know how it goes! 🙂
Thanks for this recipe. I didn’t know what to cook today and I saw this recipe. Tried it and both my daughter and I love it. It was very easy to make.
I added some roasted red bell peppers, pieces of spam and some pieces of hot pepper in the mixture.
I just made this because I had some leftover ricotta cheese from making baked ziti and omg this is amazing. It is going to be added to the pasta dishes I make. I may have gone black pepper happy, but is going and I put freshly grated parmesan cheese on top.
Aw, the black pepper and parmesan is my fav too. SO happy you enjoyed it!
Ooh I can’t wait to try both versions of this! I know already that I’m going to love both! Such a great quick meal too, no one can say they don’t have time to cook when given ideas like this!
Hahaa I know, right? Pasta doesn’t get any easier, hope you enjoy it!