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Lemon Ricotta Delight

Cook Time:
10 mins
Prep Time:
10 mins


  • sea salt
  • 1 pound eliche, conchigliette or fusilli
  • 2 cups fresh ricotta
  • 1 lemon, zested and juiced
  • freshly ground black pepper

Chef notes

This lemon ricotta delight is one of my favorite dishes because it's a recipe you can make in 10 minutes. The sauce is completely uncooked. While it is simple, it's also extremely delicious.

Technique tip: Make sure you save your pasta water, which is going to be used to make the ricotta smooth, and combine everything together well.

Swap options: You can really use any citrus you'd like for this.



Ignite the fire and bring a large pot of water to a boil over high heat. When the water has reached a rolling boil, season with salt until it tastes like a seasoned soup, then add the pasta.


Cook pasta until al dente (nearly cooked through, with a small amount of white in the middle and some bite to it).


While the pasta cooks, combine the ricotta and enough pasta water in a large bowl and mix to form a sauce the consistency of yogurt.


Stir in the lemon juice, a heavy pinch of salt and a grind of pepper. Fold in the cooked pasta.


Garnish with lemon zest and serve.