Name: Spaghetti with herbed ricotta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram spaghetti; 2 1/4 cup (450g) ricotta cheese; 3 egg yolks; 3/4 cup (180ml) milk; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh basil; 3 green onions, chopped finely; 2 cloves garlic, crushed; 1/4 cup (20g) finely grated pepato cheese; salt and pepper, to taste

Ingredients

500 gram spaghetti

2 1/4 cup (450g) ricotta cheese

3 egg yolks

3/4 cup (180ml) milk

1/3 cup coarsely chopped fresh flat-leaf parsley

1/4 cup coarsely chopped fresh basil

3 green onions, chopped finely

2 cloves garlic, crushed

1/4 cup (20g) finely grated pepato cheese

salt and pepper, to taste

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, whisk ricotta, egg yolks and milk in large bowl until smooth; stir in herbs, onion, garlic and pepato.

3.Add pasta to ricotta mixture; season to taste, toss gently.

Pepato is an Italian sheep’s milk cheese, most often pecorino, studded with peppercorns. It is available from some delicatessens and specialty cheese shops. If you can’t find it, use pecorino or parmesan cheese with a good grinding of black pepper.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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