Best Fettuccine With Ricotta And Dill Sauce Recipes

FETTUCCINE WITH RICOTTA AND DILL SAUCE

Fettuccine with Ricotta and Dill Sauce image

This recipe has been modified from "The New Pasta Cookbook". I have been looking for a way to make pasta sauce with Ricotta and this fits the bill!

Provided by TishT

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fettuccine, whole wheat or 3/4 lb dried fettuccine
1 clove garlic, crushed
2 1/2 cups ricotta cheese
1 1/2 cups milk
1 1/2 teaspoons salt
1 pinch white pepper
1 pinch red pepper flakes
1 pinch cayenne pepper
1/2 red bell pepper, chopped
2 tablespoons fresh dill, chopped
parmesan cheese (optional)

Steps:

Cook fettuccine in boiling water until al dente.
In blender or food processor, blend garlic, ricotta, milk, salt.
Stir in the chopped pepper and dill.
When pasta is al dente, mix 1-2 Tbs cooking water through the sauce, then drain pasta.
Add sauce to pasta and mix to coat before serving.
Top with Parmesan cheese if desired.

CREAMY PASTA WITH RICOTTA AND HERBS

Creamy Pasta With Ricotta and Herbs image

In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.

Provided by Melissa Clark

Categories weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels
12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
3/4 cup freshly grated Parmesan, plus more for serving
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon coarsely ground black pepper, plus more for serving
2 1/2 cups coarsely chopped soft herbs, such as basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds)

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

Fettuccine with Ricotta, Tomatoes and Basil image

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 3

Number Of Ingredients 6

Ingredients

1 package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

Steps:

Cook and drain fettuccine as directed on package. Return to saucepan.
Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
Top fettuccine with tomato, basil and remaining Parmesan cheese.

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

CREAMY RICOTTA PASTA SAUCE

Creamy Ricotta Pasta Sauce image

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces orecchiette pasta
½ cup ricotta cheese
1 large egg
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper
1 lemon, zested
1 pinch cayenne pepper, or to taste
¼ cup pesto, or to taste

Steps:

Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 42.4 g, Cholesterol 51.5 mg, Fat 9.4 g, Fiber 2.6 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 616.7 mg, Sugar 1.1 g

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