So, one of the most popular posts on this here blog is the one about making homemade fresh ricotta. Yep, right there in the comfort of your own kitchen – it takes three ingredients and about ten minutes, and you will never ever be happy with store-bought ricotta again, so consider yourself warned. Once you make it you will want to keep making it over and over again, so your biggest issue will be figuring out what to do with all that glorious ricotta. I have lots of answers for you, and my latest one is basil ricotta macaroni and cheese!
I actually got this idea from one of my readers who left a comment on the ricotta post (thanks, Chelsea!) – she said she mixed up her ricotta into some penne with basil, and all kinds of recipe lightbulbs went off in my head. This mac and cheese doesn’t have a speck of the traditional cheddar anywhere…it’s all about the creamy, dreamy ricotta, gently swirled into some buttered pasta, and then scattered with fresh basil and a generous grinding of black pepper.
It’s light and airy and perfect. And the 1,848, 364th reason that you really, really do need to make your own ricotta. Trust me!
- 8 ounces short pasta (elbows, cavatappi, etc)
- ¼ cup soft butter
- 2 cups fresh ricotta
- Fresh basil
- Fresh ground pepper
- Cook pasta in heavily salted water until al dente. Reserve 1 cup of cooking water and drain. Return to pot.
- Add butter and stir until butter is melted. Add ricotta and stir gently until ricotta is worked into the pasta.
- Pour a little pasta water into the pot until you have a very light sauce.
- Divide among plates. Grind fresh pepper on top, scatter basil leaves on each plate and serve.