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Whipped Ricotta Caprese Pasta

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Whipped Ricotta Caprese Pasta


  • 1/2 lb. lumache or other short pasta

  • 2 pints cherry tomatoes

  • 1 cup of garlic cloves

  • 1/4 cup extra virgin olive oil

  • 1 1/2 cups whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Balsamic glaze

  • Fresh basil for garnish

  • Salt to taste

  • Pasta water as needed


  1. Preheat the oven to 375°F.

  2. Add the cherry tomatoes and garlic to an oven-safe dish. Drizzle with olive oil and add salt to taste. Roast for about 40 minutes. Remove and set aside.

  3. Bring a large pot of water to a boil.

  4. Meanwhile, add the ricotta to a blender along with salt to taste. Blend until smooth and glossy.

  5. Once the water comes a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  6. Add the whipped ricotta to a large sauté pan.

  7. Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup of pasta water and Parmigiano. Toss until combined.

  8. Plate and top with the roasted tomatoes, balsamic glaze and basil.


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