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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3117_022208_ricottapasta.jpg

Ingredients Ingredient Checklist Coarse salt 1 pound short tubular pasta, such as malloreddus 1 cup heavy cream 1 cup sheep’s milk ricotta cheese (or other creamy ricotta cheese) 4 tablespoons grated bottarga Freshly ground black pepper 1 bunch fresh flat-leaf parsley, finely chopped 2 tablespoons extra-virgin olive oil

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 3117_022208_ricottapasta.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

3117_022208_ricottapasta.jpg

3117_022208_ricottapasta.jpg

Ingredients

Ingredients

  • Coarse salt 1 pound short tubular pasta, such as malloreddus 1 cup heavy cream 1 cup sheep’s milk ricotta cheese (or other creamy ricotta cheese) 4 tablespoons grated bottarga Freshly ground black pepper 1 bunch fresh flat-leaf parsley, finely chopped 2 tablespoons extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil; add pasta and cook until al dente, according to package directions.

Meanwhile, heat heavy cream in a large saucepan over medium heat. Add ricotta and stir until well combined. Cook, stirring constantly, until thickened and well combined, about 5 minutes. Stir in 2 tablespoons bottarga and season with freshly ground black pepper.

Drain pasta and add to ricotta mixture. Add parsley and toss until well combined; stir in olive oil. Transfer pasta to a serving dish and sprinkle with remaining 2 tablespoons bottarga. Serve immediately.

Reviews (3)

 Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        2    3 star values:        4    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        2    3 star values:        4    2 star values:        0    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/06/2008   i make a sauce like this (milk, ricotta, and parmesan) but use cavatelli for the pasta because its much easier to find.... if you dont make it yourself ;)  

Martha Stewart Member     Rating: Unrated       03/15/2008   great recipe

    Martha Stewart Member

    Rating: Unrated 06/06/2008

i make a sauce like this (milk, ricotta, and parmesan) but use cavatelli for the pasta because its much easier to find…. if you dont make it yourself ;)

Rating: Unrated

Rating: Unrated 03/15/2008

great recipe

All Reviews for Pasta with Ricotta and Bottarga

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta with Ricotta and Bottarga

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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