Pasta With Homemade Ricotta and Herbs Pasta With Homemade Ricotta and Herbs

Photography, Andreas Trauttmansdorff.

This quick and simple pasta dish really showcases your cheese-making skills.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Reserving 1 cup of the cooking liquid, drain and return pasta to pot.

Meanwhile, in skillet, melt butter over medium-high heat; toast bread crumbs, stirring often, until crisp and golden, about 3 minutes. Remove and set aside.

Add ricotta, basil and 1/2 cup of the cooking liquid to pasta; toss until coated, adding more liquid if desired.

Transfer to serving dish; sprinkle with 2 tbsp of the bread crumbs. Serve remaining crumbs separately to sprinkle on top.


Homemade Ricotta

Hands-on time: 20 minutes | Total time: 1 1/2 hours | Makes: 2 cups

The exquisite taste of homemade ricotta belies how stunningly simple it is to make. Whether you eat it fresh and warm topped with berries and honey or simply tossed with pasta, you will be impressed with this silky, creamy fresh cheese you made yourself. Use organic whole milk, not only for its rich flavour, but also because it’s higher in fat than homogenized milk. You’ll find it in the organic section of most large supermarkets.




  • 8 cups organic whole milk (3.8% MF)
  • 1/2 tsp salt
  • 5 tbsp vinegar

METHOD: In large heavy-bottomed saucepan, heat milk with salt over low heat, stirring often, until temperature on digital rapid-read thermometer registers 203°F (95°C), about 40 minutes.

Add vinegar; stir slowly 3 times. Remove from heat and let stand for 20 minutes.

With slotted spoon, gently skim off curds and place in sieve lined with damp double-thickness cheesecloth. Let drain for 30 minutes. Transfer to serving bowl.


PER 1 TBSP: about 25 cal, 2 g pro, 2 g total fat (1 g sat. fat), 1 g carb, trace fibre, 7 mg chol, 19 mg sodium, 18 mg potassium. % RDI: 5% calcium, 1% vit A, 1% folate.

Nutritional facts Per serving: about

  • Sodium 511 mg
  • Protein 24 g
  • Calories 589.0
  • Total fat 23 g
  • Potassium 237 mg
  • Cholesterol 74 mg
  • Saturated fat 13 g
  • Total carbohydrate 71 g


  • Iron 25.0
  • Folate 90.0
  • Calcium 40.0
  • Vitamin A 18.0
  • Vitamin C 3.0
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Pasta With Homemade Ricotta and Herbs