Ricotta sauce

Ingredients

• 200 gfresh sheep’s milk ricotta
• 1egg yolk
• 50 ggrated Parmesan
• 60 ml (4 tablespoons)olive oil
• to tasteparsley
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the ingredients

   Put all the ingredients in a bowl and mix thoroughly, adding enough pasta cooking water to make the sauce creamy.

2. 2

   Adjust seasoning

   Taste and adjust the salt and pepper.

What is ricotta sauce?

Ricotta sauce is a simple Italian dressing made by mixing ricotta with egg yolk, grated Parmesan, parsley and oil. It can be tossed with pasta or used to prepare appetisers.

This version relies on the richness of sheep’s milk ricotta and Parmesan. A little pasta water helps bring the ingredients together into a creamy consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 13g protein, 3g carbs, 24g fat.

Ricotta, egg yolk and Parmesan contribute protein, while the olive oil and cheeses provide most of the fat; the small amount of carbohydrate comes mainly from the dairy. Pair a pasta serving with vegetables or a simple salad for a more balanced plate.

Choosing the ingredients

Ricotta: Fresh sheep’s milk ricotta gives the sauce its main body and a distinct, milky flavour.

Parmesan and parsley: The cheese adds savouriness, while parsley brings a fresh herbal note. Use finely grated Parmesan so it mixes in evenly.

Getting the texture right

Pasta water: Add it gradually while mixing rather than pouring it all in at once. Stop when the sauce is creamy and easy to stir.

Mixing: Work the ingredients together thoroughly so the yolk, oil and ricotta form an even mixture.

Seasoning the sauce

Salt and pepper: The recipe leaves both amounts to taste, and Parmesan is already savoury. Season after mixing, then taste again before serving.

Using it with pasta

Keep some pasta cooking water before draining, since it is needed to loosen the sauce. Mix the sauce with the pasta while adding the water a little at a time until the coating looks creamy.

Serving ideas

For a pasta meal, serve the sauce with the pasta it has been mixed into. It can also be used as a component in appetisers, as suggested in the recipe description.

Recipe notes & tips

• Set aside pasta cooking water before draining the pasta.
• Add the pasta water in small amounts so the sauce does not become too thin.
• Grate the Parmesan finely to help it blend smoothly.
• Taste the sauce before adding much salt, as Parmesan is already savoury.
• Mix the sauce thoroughly to distribute the egg yolk and oil.

Variations

• More herbs: Add extra parsley for a fresher flavour.
• Peppery finish: Grind in more black pepper to taste.
• Smoother sauce: Stir in pasta water gradually until the mixture is especially easy to coat with.
• Appetiser use: Serve the mixture as part of an appetiser rather than dressing pasta.

Common mistakes to avoid

• Adding too much water at once: The sauce can turn runny; add pasta water gradually.
• Skipping the final taste: Parmesan varies in saltiness, so adjust the seasoning after mixing.
• Using coarsely grated cheese: It may not blend evenly; grate the Parmesan finely.
• Mixing briefly: Unevenly combined ingredients can leave the sauce inconsistent; stir thoroughly.

How to store

Refrigerate any leftover sauce promptly in a covered container and use it within 1–2 days. Reheat gently with a splash of water, stirring frequently; avoid high heat because the sauce contains egg yolk.

Frequently asked questions