Ingredients

Instructions

  1. Empty ricotta into blender or food processor, using the steel blade. Add salt.
  2. Process until all graininess disappears and ricotta has the texture of thick whipped cream.
  3. Flavor the mixture with lemon peel and nutmeg.
  4. Store in refrigerator.
  5. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.
  6. Add the whipped ricotta. Toss until pasta is well coated with the sauce.
  7. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives.