Orecchiette with Homemade Ricotta and Cherry Tomatoes

  • prep time10 min
  • total time 35 min
  • serves 4

You only need four ingredients and at the end of the day, homemade ricotta is hands-down worth making yourself. It’s rich and creamy and has none of that grittiness that comes with buying off the shelf.

Courtesy of Bonnie Mo. Read the full post here.

7 Ratings
Directions for: Orecchiette with Homemade Ricotta and Cherry Tomatoes


Homemade Ricotta Cheese

2 cups heavy cream

2 cups whole milk

½ Tbsp kosher salt

3 Tbsp lemon juice freshly squeezed


1 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

½ cup Homemade Ricotta

1 lb(s) orecchiette pasta

cracked black pepper and sea salt


Homemade Ricotta Cheese

1. 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.


1. 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


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