Fresh Ricotta Sauce


One hot summer, (hot for California, not so much for Arizona) I was searching through my pantry and refrigerator for the makings of a quick summer meal.

The result was this “needs no cooking” sauce.

The ingredients go into a blender, pulse until smooth and once poured over hot pasta, the two become one, a blissful marriage indeed.

I usually pair it with tortellini or ravioli. This is a fresh, simple and satisfying spring or summer dish you will want to add to your “culinary bag of tricks.”


  • 12 ounces tortellini pasta
  • 1 cup fresh ricotta
  • 1/4 cup evaporated milk
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • Black pepper, freshly ground
  • 2 teaspoons lemon juice
  • 3 tablespoons chives, chopped
  • 4 tablespoons Parmesan cheese, grated
  1. In a blender, puree the ricotta, evaporated milk, rosemary, salt and pepper until smooth.
  2. Squeeze the lemon and grate the Parmesan cheese, set aside.
  3. Cook the tortellini, drain and place in a large serving bowl.
  4. Drizzle the pasta with lemon juice. Add the ricotta sauce, tossing lightly.
  5. Garnish with the fresh chives and Parmesan cheese.
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