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Paul

Grilled Lemon Whipped Ricotta with Creste di Gallo Delight!

A delightful dish featuring grilled lemon whipped ricotta served with creste di gallo pasta, perfect for a light meal or appetizer.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 ounces creste di gallo pasta
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving

Method
 

  1. Bring a large pot of salted water to a boil. Add the creste di gallo pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a medium bowl, combine the ricotta cheese, olive oil, lemon zest, lemon juice, salt, and pepper. Use a hand mixer or whisk to whip the mixture until it’s smooth and creamy.
  3. Preheat a grill or grill pan over medium heat.
  4. Spread the whipped ricotta onto a large plate or shallow dish.
  5. Grill the drained pasta for about 2-3 minutes, tossing occasionally until slightly charred and heated through.
  6. Arrange the grilled pasta on top of the whipped ricotta.
  7. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese. Serve immediately.

Notes

  • For added flavor, mix in some crushed red pepper flakes into the whipped ricotta for a spicy kick.
  • Substitute the creste di gallo pasta with any short pasta shape like penne or fusilli for a different texture.