Pasta with ricotta and walnuts: creamy and crunchy

Name: Pasta with ricotta and walnuts: creamy and crunchy
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: En
Ingredients: 6.5 oz pasta; 4.5 oz ricotta cheese; 15 walnuts; 0.7 oz onion; nutmeg to taste; salt to taste; Olive oil to taste

Main Dish

Very Easy

15 min

800 Kcal

A timeless classic, pasta with ricotta and walnuts is a first course that, in its simplicity, offers surprising versatility. The creaminess of ricotta meets the crunchiness of walnuts, creating an irresistible contrast of textures. The delicate flavor of the ricotta cheese goes perfectly with the slightly bitter note of the walnuts, while a pinch of nutmeg enhances all the flavors: a dish that can be both comfort food and an elegant option for special occasions. The recipe for creamy pasta with ricotta cheese and walnuts is very easy to prepare; we’ll take you through the steps.

Ingredients

6.5 oz pasta
4.5 oz ricotta cheese
15 walnuts
0.7 oz onion
nutmeg to taste
salt to taste
Olive oil to taste

Materials

Frying pan
Pot
Knife
Bowl

Preparation

Preparation5 min

Cook time10 min

First, cook the pasta in plenty of salted water.
Finely chop the onion and sauté it in olive oil for a few minutes.
Chop the walnuts, add them to the pan and stir. Then toast them quickly.
Mix the ricotta in a bowl with a sprinkling of nutmeg, 1 tablespoon of cooking water and a pinch of salt.
Add the ricotta cream to the pan with the walnuts. Stir, turn down the heat, and let the flavors meld for a few minutes.
Drain the pasta al dente, setting aside some of the cooking water. Add the pasta to the pan and mix all the ingredients well (add cooking water if necessary).
The pasta with ricotta and walnuts is ready!

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FAQ ❓

How long does pasta with ricotta and walnuts keep?

It keeps for up to 2 days in the refrigerator in an airtight container. Heat it in a pan, adding a little hot water to make it creamy again.

What types of pasta are best?

For the ricotta and walnut sauce, it is preferable to use short pasta such as tortiglioni, rigatoni, fusilli, penne or paccheri. However, you can also prepare this dish with spaghetti, linguine or bigoli.

What should I do if the ricotta sauce is too thick?

If the ricotta sauce is too thick, add a little cooking water to make the dish creamier.

How should I chop the walnuts?

You can chop them coarsely (as we did) or blend them if you want a smoother sauce.

Can I add other ingredients to pasta with ricotta and walnuts?

Yes. You can add grated Parmesan to finish the dish, or herbs such as basil or sage.

Can I make the ricotta and walnut sauce in advance?

Yes. Once ready, store the sauce in an airtight container in the refrigerator for up to 2 days.

What can I use instead of nutmeg?

You can also make the ricotta sauce with black pepper.

Nutrition

for 1 serving / for 100 g

Calories: 800Kcal

Carbo: 64.8g
Total fat: 44.4g
Saturated fat: 8.3g
Proteins: 24.7g
Fibers: 5.4g
Sugar: 6.1g
ProPoints: 21
SmartPoints: 25

Nutritional information for 1 serving (217g)

Cookware

burner

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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3.67/5, 3 votes