Rigatoni with ricotta cream is a classic Sicilian dish and represents one of the first simple, genuine dishes made by the poor and peasants of southern Italy.
It is a very easy-to-prepare, delicious pasta dish due to the creaminess of the ricotta paired with the pecorino cheese, nutmeg, and pepper. It can be prepared with cow’s milk ricotta and sheep’s ricotta; the latter is much tastier.
Last December, I went to Sicily to visit my family.
As you know, during my stay in Sicily, visits to family members and friends were not lacking. Memories emerge, and you would like to enjoy every moment with them so that when you return to the USA, you can have more beautiful memories to relive.
One day, dear childhood friends reminded me of when we ate pasta and ricotta in a trattoria in Palermo. It was delicious!!! I can’t ever forget the taste and aroma of fresh ricotta.
I hope this recipe of mine gives you the same feelings it gives me every time I eat rigatoni with ricotta cream.
Enjoy every single rigatoni.
Buon Appetito!
Rigatoni with Ricotta Cream
Description
Rigatoni with ricotta cream is a delicious and creamy pasta dish that's simple to make yet full of flavor. Here's a recipe to try:
Ingredients
Instructions
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Cook the pasta in salted boiled water.
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In the meantime, sift the ricotta, put it in a bowl, and mix it with a few tablespoons of pasta cooking water until creamy.
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Add a handful of grated pecorino cheese, a sprinkling of nutmeg, and the pasta al dente to this ricotta cream. Mix well so that the ricotta is evenly distributed.
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Serve sprinkling with pecorino and sprinkle with freshly ground pepper.
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