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Reginette with Ricotta Recipe

Recipe by Pedro M. A. Neves

Reginette with ricotta is a classic Italian pasta dish that celebrates simplicity and quality ingredients. Delicate ruffled ribbon pasta is tossed with creamy ricotta, fresh herbs, and a touch of lemon zest to create an elegant yet comforting main course. This Roman-inspired dish comes together quickly, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 400g reginette pasta
• 500g fresh ricotta cheese
• 60ml whole milk
• 2 cloves garlic, minced
• 30g fresh parmesan cheese, finely grated
• 20g fresh mint leaves, chopped
• 20g fresh basil leaves, chopped
• 2 lemons, zested and juiced
• 60ml extra-virgin olive oil
• Salt and black pepper to taste
• 30g pine nuts, lightly toasted (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like seawater for proper pasta seasoning.

2. In a large mixing bowl, combine the ricotta cheese with milk and whisk until smooth and slightly loosened, creating a creamy sauce consistency.

3. Stir the minced garlic, lemon zest, and lemon juice into the ricotta mixture. Season with salt and black pepper to taste.

4. Add the reginette pasta to the boiling water and cook according to package directions, typically 8-10 minutes, until al dente.

5. Reserve 120ml of pasta cooking water before draining the pasta in a colander.

6. Transfer the hot drained pasta to the bowl with the ricotta mixture and toss gently, adding pasta water a little at a time until the sauce coats the pasta and reaches a silky consistency.

7. Drizzle in the extra-virgin olive oil and fold in the fresh mint and basil leaves, reserving some herbs for garnish.

8. Divide the pasta among four warm serving bowls and top each portion with grated parmesan cheese, remaining fresh herbs, toasted pine nuts if using, and a crack of black pepper.

Substitutions

• Substitute ricotta with mascarpone cheese for a richer, slightly sweeter sauce
• Replace fresh mint and basil with fresh parsley and a pinch of nutmeg for a different herbal profile
• Use crème fraîche mixed with a small amount of cream cheese if ricotta is unavailable
• Substitute lemon with fresh lime juice and zest for a different citrus accent

Tips

• Reserve pasta water before draining—its starch helps emulsify the ricotta sauce and creates a silky coating rather than a heavy, clumpy texture
• Use room-temperature or slightly warm ricotta rather than cold directly from the refrigerator for better sauce incorporation
• Toast the pine nuts lightly in a dry skillet for 2-3 minutes to enhance their nutty flavor and add textural contrast
• Work quickly once the pasta is cooked and combined with ricotta, as the dish is best served immediately while warm

This dish represents the lighter side of Roman pasta cuisine, where fresh ricotta and seasonal herbs showcase the Lazio region's agricultural bounty. Reginette, meaning 'little queens,' earned its name from the pasta's elegant ruffled edges that catch and hold delicate cream sauces.

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