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Creamy Ricotta Pasta Sauce – Food Wishes ctm magazine

Learn how to make a Creamy Ricotta Pasta Sauce! Believe it or not, my favorite cream sauce recipe contains no cream! By combining ricotta cheese and hot pasta water, we get something creamier, lighter, and possibly even more delicious. Visit https://foodwishes.blogspot.com/2018/04/creamy-ricotta-pasta-sauce-now-100.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this delicious and easy Creamy Ricotta Pasta Sauce recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Anthony Miozza on April 29, 2021

    Although it looks bomb af, i bet it was pretty salty

  • Thomas Fletcher on April 29, 2021

    Che John be butchering the word ricotta. Great vid.

  • Tyler K Fisher on April 30, 2021


  • Doug ShoyoGiSeller on April 30, 2021

    I made this tonight and it came out really well. Definitely will make again. I first sauteed some sliced mushrooms in a fry pan and when done let that sit on low heat while I cooked the pasta. I made the creamy ricotta sauce as Chef John instructed and it came out great. In reading some comments I think people put in too much pasta water. It only needed about 1/4 cup. I reserved more than that, but that's all I needed. Adding in the pesto was a good move IMO, as well as the grated ricotta salata, a touch of lemon zest and small dash of cayenne. I think a better pasta option would be small shells. Also, possibly add in some shredded chicken for the protein. Regardless, this is a really good and not too difficult recipe. Thanks Chef John!

  • Funak Funak on May 3, 2021

    Starchy pasta cooking water is not calorie free, Chef John, you tricky rogue.

  • leo stark on May 12, 2021

    great recipe! one quiestion: my sauce gets lumpy… have the same w carbonara sometimes… how do i prevent the eggs from lumping? i already thinned it w pasta water like you said…

  • hmr28 on May 14, 2021

    Is the hot water enough to kill any salmonella?

  • zaidxp on May 25, 2021

    The technique worked well for me but I didn't add pesto or any other flavorful ingredients and so it tasted bland and too lemony.

    Next time I will play around with flavors.

    I love this as it's much less calorific than double/single cream.

  • DAVID PERRY on May 29, 2021

    Love the channel great presentation not overdone 👍🏼

  • Lawrence Taylor on June 1, 2021

    My Grandmother used to pull me by my orichetti so whenever I walked into the kitched I would be shaking with fear. And no recipe ever worked out. It is only after a wonderful psychotherapist had me watch Chef John videos and gain confidence, now I can cook anything without my eggs tightening. I owe my much to you, Chef John. You are the Japanese dojo of getting back your kitchen mojo.

  • JayD on July 8, 2021

    as much as i whisked it, my sauce would always have little ricotta curds, and it never really comes out as creamy :/ idk what i doing wrong

  • Randolph Crane on July 8, 2021

    I got Pasta with Scrambled Eggs from that. 😂😂😂

  • Just your friendly Townie on July 9, 2021

    I have made this both with red pesto and green pesto – I prefered the red one tbh! I think the spice in red pesto goes really well with the ricotta.

  • Heather Linton on July 14, 2021

    Final grating of a blue cheese would be the ultimate 😱👍🇿🇦

  • Jean Nedell on August 12, 2021

    I already did unsubscribe. You should do the same, seek of leftist socialist…

  • peanutaxis on August 21, 2021

    Anyone else sick of past manufacturers blatantly lying on their packets so that it look like it takes less time than in reality? I mean I Have a full on boil – couldn't be hotter – and every single pasta I have ever used it takes probably a good 50% more. And I like my pasta al dente. 2 minute noodles are an example too. I'm just sick of being lied to.

  • jj olla on October 3, 2021

    the dish is not fat-free: cheese is one third to half fat.

  • Ashley Walters on October 8, 2021

    Okay! now I'm back I almost forgot to thank the CHEF because I made it was really good and easy and I had some left over from the night before and it was really good as a leftover heated up in the Microwave Thank You I'm glad I didn't forget to Thank The Chef.

  • Elizabeth Shaw on November 8, 2021

    Without the egg this is a very common child's pasta dish in Italy and also for those who aren't feeling well.

  • Elizabeth Shaw on November 8, 2021

    Without the pesto as well.

  • A Leo on November 14, 2021

    I’ve been doing that cream method with the egg too when I had to do the whole 30 diet, and was missing the texture of cream on things. 🙂 thank you for this, Chef John!

  • Ralph Cilento on January 2, 2022

    I can't watch this if you're going to pronounce it "Ri-coda"

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