Thursday, October 22, 2009

Pasta con la Ricotta e Pecorino - Pasta with Ricotta and Pecorino

This pasta dish reflects the simplicity of old peasant cooking, when dishes were prepared simply with whatever ingredients one had on hand. Some of the best ricotta comes from southern Italy. Roman ricotta has a flavorful granular consistency that is often used as a topping for pasta or in the ricotta cake - torte di ricotta. Since we do not have Roman ricotta we rely on the best we can find. Check your local Italian market for fresh whole milk ricotta. If not available to you, buy the best possible brand.

Cook 1 pound penne or shells in a pot of boiling salted water until al dente. While the pasta is cooking, combine 8 ounces whole milk ricotta, 1 cup milk, 2 tablespoons freshly grated pecorino romano (parmiginao if you don;t have pecorino) and 2 tablespoons chopped fresh parsley in a large bowl.

Mix thoroughly with a large spoon until you have a soft loose mixture.. If too thick, add a bit more milk.

Drain pasta and add to the bowl. Mix well and serve at once. This should feed 4 to 6 people.


  1. I'll have to try this one. Steven loves pasta.

  2. Darn, now I find out what to do with the left over Ricotta that molded in the refrigerator.