Best 3 Fettuccine With Ricotta And Dill Sauce Recipes
Indulge in a culinary journey with our exquisite Fettuccine with Ricotta and Dill Sauce. This delectable dish combines the richness of ricotta cheese with the refreshing tang of dill, creating a harmonious symphony of flavors. The creamy sauce gently embraces the tender fettuccine pasta, resulting in a delightful experience with every bite. Our comprehensive guide provides two variations of this classic recipe - a vegetarian version that showcases the vibrant flavors of fresh vegetables, and a seafood version that tantalizes the taste buds with succulent shrimp and briny mussels. Both variations promise a culinary adventure that will leave you craving for more.
Here are our top 3 tried and tested recipes!
CREAMY RICOTTA PASTA SAUCE
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
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
CREAMY PASTA WITH RICOTTA AND HERBS
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
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.
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
Tips:
- Choose the right pasta. Fettuccine is a wide, flat noodle that pairs well with creamy sauces. Other good options include penne, rigatoni, or linguine.
- Use fresh herbs. Fresh herbs like dill, basil, or parsley add a lot of flavor to the sauce. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
- Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and won't hold the sauce as well.
- Make the sauce ahead of time. The sauce can be made up to 3 days ahead of time and stored in the refrigerator. When you're ready to serve, simply reheat it over low heat until warmed through.
- Serve the pasta immediately. Fettuccine with ricotta and dill sauce is best served immediately after it's made. The sauce will thicken as it cools, so if you're not serving it right away, be sure to reheat it gently.
Conclusion:
Fettuccine with ricotta and dill sauce is a delicious and easy-to-make pasta dish that's perfect for any occasion. With its creamy, flavorful sauce and fresh herbs, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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