Directions for: Orecchiette with Homemade Ricotta and Cherry Tomatoes
Ingredients
Homemade Ricotta Cheese2 cups heavy cream
2 cups whole milk
Tbsp kosher salt
3 Tbsp lemon juice freshly squeezed
Orecchiette1 clove garlic
1 pint cherry tomatoes, cut in half
1 small shallot, minced
2 cups baby spinach, roughly chopped
2 Tbsp quality olive oil
3 - 4 large leaves basil
cup Homemade Ricotta
1 lb(s) orecchiette pasta
cracked black pepper and sea salt
Directions
Homemade Ricotta Cheese1. Set a large, fine mesh sieve over a deep bowl. Line the sieve with the two layers of cheesecloth.
2. Slowly bring milk, cream and salt to a simmer, stirring occasionally. This step can take as long as 20-25 minutes.
3. Turn off the heat and add lemon juice.
4. Allow the curds to separate from the whey. About 3 minutes.
5. Gently pour the mixture into the cheesecloth-lined sieve and let stand until all the liquid has passed through and your left with only the curds. The longer you let it stand, the dryer the ricotta. I like it somewhere in the middle.
Orecchiette1. Cook orecchiette according to directions on the box.
2. Meanwhile, assemble garlic, shallot, tomatoes and spinach in a large bowl. Drizzle with olive oil and add cracked black pepper and sea salt. Set aside to marinate.
3. Drain pasta and pour over tomato/spinach mixture. Add ricotta to hot mixture and stir. Add a bit of the pasta water to loosen up the mixture if necessary.
4. Serve immediately.
See more: Cheese, Dinner, Italian, Pasta, Tomatoes