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Whipped Ricotta Pasta Limone

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. Creste di Gallo or other short cut pasta

  • 1 ½ cups whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Zest of 1 lemon

  • Juice of 1/2 lemon (optional)

  • Salt to taste


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

  2. Meanwhile, add the ricotta to a blender and blend until glossy and smooth.

  3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.

  4. Add the whipped ricotta to a large sauté pan over low heat and stir.

  5. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water.

  6. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  7. Stir in the lemon zest, lemon juice (optional) and Parmigiano. Toss again until combined.

  8. Plate and top with more lemon zest and Parmigiano.


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