Fresh Homemade Ricotta Gourmet | April 2006 - Ricotta Pasta

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Yield: Makes about 2 cups (or two dinners of Ricotta Pasta/two pounds of pasta)


2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth


Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Cook one pound of pasta in large pot of salted water. Reserve one cup of pasta water. Saute one to two tablespoons of minced garlic in olive oil until flagrant (1-2 minutes). Put garlic and oil into the reserved pasta water. Drain most of the water from pasta when fully cooked, add reserved water with garlic and oil, add 1/2 of ricotta cheese and stir. Allow to sit for a few minutes and salt/pepper to taste. Serve hot.