Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Ingredients
For the basil oil
- About 12 basil leaves, roughly chopped
- 1 garlic clove, minced
- ½ teaspoon grated lemon zest
- ⅓ cup extra virgin olive oil
- Salt
- pepper
For the pasta
- 1 pound pappardelle or other pasta
- 2 tablespoons extra virgin olive oil
- ½ pound small zucchini, thinly sliced
- Salt
- pepper
- About 12 squash blossoms, stems removed
- ½ pound fresh ricotta about 1 cup, at room temperature
- Pecorino cheese, for grating
4 to 6 servings
Preparation
For the basil oil
- To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
- Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
- At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.
30 minutes
Dining and Cooking