Foodie made a dish that called for ricotta and she decided to make it fresh!
She is so ambitious.
It’s actually pretty easy but you do need a cooking thermometer to make it correctly.
I don’t have cooking thermometer.
Pasta with Lemon Zest, Ricotta and Arugula
Adapted from the sassyradish.com
4 cups whole milk
1 cup cream
1 tablespoon salt
4 tablespoons lemon juice
Heat milk, cream and salt to 190° then remove from heat. Add the lemon juice. Stir gently and let sit for 10 minutes until curdling occurs. Place a colander in a bowl lined with several sheets of cheesecloth and gently ladle milk into the lined colander. Let the mixture sit for 1/2 hour to one hour.
Then she used the home-made ricotta in the pasta recipe.Pasta
1 pound wide egg pasta such as papardelle...Foodie used spinach noodles
3 cups baby arugula
1/2 cup fresh ricotta
Freshly ground black pepper
Extra virgin olive oil
1. Bring a large pot of generously salted water to a boil.
We also had a field green salad served in the lovely traveling salad bowl and angel food cake with oranges and Chambord for dessert. We also polished off two bottles of wine. I ran three miles this morning to compensate.