Ricotta and saffron pasta

Ricotta and saffron pasta

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February 11, 2022
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Category Pasta
Country Italy
Prep 10 mins
Cook 10 mins
Ready-in 20 mins
Yields 4 people
Skill Level Easy


320 g pasta
250 g ricotta cheese
Black pepper
1 saffron sachet (about 0,125g)
milk 1 coffee cup
salt to taste

Nutritional Table

Energy 368
Protein 14 g
Lipids 7 g
Carbohydrate 67 g
Phosphate 293 mg
Potassium 120 mg

Cooking Method


  1. Put ricotta and milk in a non-stick pan and melt at low heat trying not to dry the sauce too much or boil it. Melt the saffron apart by using three tablespoons of salted water and add it to ricotta sauce stirring it with a spoon.
  2. To cook pasta: boil 2 liters of tap water in a metal pot and when the water is boiling add salt. Then when the water starts boiling again add pasta and let it cook for the minutes indicated on the package.
  3. Drain pasta in a colander and put it in a non-stick pan on the fire where you can mix it with ricotta sauce and add a pinch of black pepper.