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Ricotta and saffron pasta

Easy, 20 minutes

Ricotta and saffron pasta

Level: Easy

Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 4 people

Country: Italy


Recipe submitted by Lara Caldiroli on behalf of Società Italiana di Nefrologia


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

Calories per serving

368 kcal


g 67


g 7


mg 293


mg 120


g 14


  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.
  2. Melt the saffron apart by using three tablespoons of salted water and add it to the ricotta sauce stirring it with a spoon.

To cook pasta:

  1. Boil 2 litres of tap water in a metal pot and when the water is boiling add salt.
  2. 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.

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