Ricotta Sauce for Short Pasta

Recipe from "The Silver Spoon"

Adapted by Amanda Hesser

Updated Aug. 12, 2024

Total Time
About 10 minutes
Rating
3(28)
Comments
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Featured in: The Way We Eat; Sauced in Translation

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Ingredients

Yield:Makes about 2 cups
  • 1heaping cup ricotta
  • 4tablespoons mascarpone
  • 2tablespoons milk
  • Salt and pepper
  • 1egg yolk
  • 8walnut halves, chopped
  • 2tablespoons thinly sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

212 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, stir together the ricotta, mascarpone and milk. Season generously with salt and pepper. Stir in the egg yolk, walnuts and chives. This sauce may be spread on canapés or tossed with short pasta like penne ( pound) and a little of the pasta cooking water.

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Ratings

3 out of 5
28 user ratings
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Comments

Martha

Toast the walnuts before chopping

Martha

Toast the walnuts before chopping

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Credits

Adapted from "The Silver Spoon."

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