Creamy Ricotta Pasta Sauce

It was a creative idea and turned out better than I thought. We had it on pasta mixed with roasted veggies and chicken sausage. My family found the texture to be offputting, but I may not have thinned it enough with the pasta water. I wasn't sure what the final consistency should be. We all loved the flavor though. I reccommend cutting down the salt. I tasted it after adding the full amount and wished I could have taken half out. I ended up using some of the lemon juice to help balance it.

I was excited about making this. I followed the recipe exactly. Unfortunately, it was very bland. No flavor. Will not make again. But, love mostly all of Chef John’s other recipes. This just did not cut it for us.

This is amazing. You need to be extra careful to whisk quickly and temper well, and don't go crazy on the heat once you've added the sauce to the pan. I've made it with pesto, romesco and curry spices and it's always great. Girlfriend loves it.

Surprisingly easy and enjoyed the non-cream sauce. I probably went a little crazy with the Cayenne pepper (making it a true arrabiata sauce was not my intent) but still GREAT!

Sooo good! Used fresh store bought prosciutto tortellini instead of dry pasta, and added broccolini in the last minute of the pasta boil. This is a keeper!

not that creamy but really good.

perhaps I did something wrong? the ricotta just cooked into microscopic curds, no creaminess.... :(

I really wanted to like this recipe, I love ricotta, and even made fresh homemade ricotta for this recipe. But I found the entire recipe a bit bland, and tasted way too much like lemon

Quick and easy. I will definitely make again.

The first few times that I made this the sauce was dry and grainy. I watched the video again and noticed that the pasta was steaming when transferred to the pan, but wasn't steaming when the sauce was added. So, after getting the sauce thin and creamy (not a problem) I transferred my pasta and let it cool just enough to stop steaming. I added the sauce and stirred it while turning on my burner to medium low. It thickened up a bit and stayed nice & creamy. Perfect!

Definitely will make it again, I added garlic to mine.

Easy and good. That said, adding the suggested 3tbs of pesto or similar strong mixin is a must. The lemon zest alone is not enough.
A bit more salt after adding pasta water may be needed.

It was really good, we used Bumbola (bumble bee shaped pasta). I would have liked it a little thicker, could use ricotta AND heavy cream! It is delicious though.