Equipment
Ingredients
Dairy Base
- 250 g whole milk ricotta, drained
- 100 g mascarpone, room temperature
- 40 g parmigiano reggiano, finely grated
Aromatics & Finish
- 1 lemon, zest only
- 15 ml extra virgin olive oil
- sea salt
- black pepper, freshly cracked
- 5 g fresh basil, chiffonade
- 30 ml whole milk
Nutrition (per serving)
Method
In a medium mixing bowl, combine the drained ricotta and mascarpone. Using a whisk, beat vigorously for 1-2 minutes until the mixture is aerated and the ricotta grains have smoothed out significantly.
Fold in the finely grated Parmigiano Reggiano, lemon zest, and extra virgin olive oil. Stir gently with a spatula to incorporate without deflating the mixture too much.
Season with salt and freshly cracked black pepper. Taste and adjust. If the mixture is too thick for your application, thin it gradually with the milk (for canapés) or reserve hot starchy pasta water (if using for pasta) until it reaches a coating consistency.
Garnish with fresh basil immediately before serving to preserve the bright green color and aroma.
Chef's Notes
- Texture Control: For an ultra-smooth, restaurant-style consistency, whip the ricotta in a food processor before mixing with the mascarpone.
- Pasta Pairing: This sauce pairs exceptionally well with short pasta shapes like gemelli or fusilli that can hold the thick cream in their crevices.
- Canapé Variation: If using as a spread for crostini, omit the thinning liquid entirely and chill for 20 minutes to firm up before spreading.
- The Mascarpone Factor: While ricotta provides the body, the mascarpone is essential for stabilization—its high fat content prevents the sauce from curdling as easily as pure ricotta would when warmed.
Storage
Refrigerator: 3 days — Keep in an airtight container. Stir well before using as some separation may occur.
Reheating: Gently warm over low heat; do not boil.
