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Rigatoni with Ricotta Cream

Rigatoni with Ricotta Cream

5 from 2 votes
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Main Courses
Cuisine Italian
Servings 4 servings


  • 400 g rigatoni 14 oz
  • 350 g fresh sheep ricotta 1 ½ cups
  • 100 g grated half-aged pecorino 3.5 oz
  • salt
  • black pepper
  • nutmeg


  • Cook the pasta in salted boiled water.
  • In the meantime, sift the ricotta, put it in a bowl, and mix it with a few tablespoons of pasta cooking water, until creamy.
  • Add a handful of grated pecorino cheese, a sprinkling of nutmeg, and the pasta al dente to this ricotta cream. mix well, so that the ricotta is evenly distributed.
  • Serve sprinkling with pecorino and sprinkle with freshly ground pepper.


Keyword ricotta, Rigatoni
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