Ricotta Sauce for Short Pasta

Recipe from "The Silver Spoon"

Adapted by Amanda Hesser

Updated August 11, 2024

Total Time
About 10 minutes
Rating
3(29)
Comments
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—Amanda Hesser

Featured in: The Way We Eat: Sauced in Translation

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Ingredients

Yield:Makes about 2 cups

  • 1 heaping cup ricotta

  • 4 tablespoons mascarpone

  • 2 tablespoons milk

  • Salt and pepper

  • 1 egg yolk

  • 8 walnut halves, chopped

  • 2 tablespoons thinly sliced chives

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 82 milligrams cholesterol; 186 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 216 milligrams sodium; 7 grams protein; 1 gram sugar

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
29 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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