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8 ounces (1 cup) ricotta 1 teaspoon lemon juice ½ cup shredded basil, plus more for garnish 2 small (7-ounce) boules of sourdough bread, cut into 1-inch slices (or substitute Pugliese bread) ...

Butter four 1-cup ramekins. In a large bowl, whisk 1 3/4 cups of the ricotta with the heavy cream and lemon zest, breaking up any large ricotta curds; season with salt and pepper. Whisk in the eggs.

In a large bowl, mix ricotta, a splash of pasta water, and lemon juice until smooth and creamy. Add the cooked pasta, lemon zest, salt, and pepper to the bowl, tossing until each noodle is fully ...

To whip up this refreshing, creamy pasta, you’ll need: ricotta cheese, lemon zest, lemon juice, Pecorino Romano cheese, salt and pepper to taste and your favorite pasta.