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Fusilli with Ricotta & Lemon
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Flavia Giordano

Flavia Giordano

Fusilli with Ricotta & Lemon

20m

This is a simple pasta dish that will fill your heart with joy!

My working mom used to prepare this for me when she came home late from work and wanted to make something easy and so good. Try it and tell me: my mom will be super happy!

  • Bring a large pot of water to boil over high heat. Add salt to taste. Cook 160 g of fusilli to al dente following the manufacturer's instructions

    Step 0
  • Grind 1 tsp of black pepper finely in a mortar and pestle

    Step 1
  • Drain the cooked pasta into a bowl, reserving the liquid. Add 200 g of sheep ricotta

    Step 2
  • Add ⅓ cup of the cooking water. Stir to soften the ricotta and emulsify

    Step 3
  • Plate the pasta and top with black pepper to taste

    Step 4
  • Grate lemon zest to taste and garnish with parsley leaves to taste. The fusilli with sheep ricotta & lemon is ready

    Step 5
  • Enjoy!

    Step 6

Yield 2 people

  • Fusilli

    Fusilli

    160 g
  • Sheep Ricotta

    Sheep Ricotta

    200 g
  • Lemon

    Lemon

    1
  • Black Pepper

    Black Pepper

    1 tsp
  • Salt

    Salt

    to taste
  • Parsley

    Parsley

    to taste

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