Ivonne, the first line of this post says it all. And again, if I might want to admit to any amount of envy, it is the sole fact that YOU have italian roots and grew up with these simple foods. Whenever I sit down with my husband to a meal, it is 10x more enjoyable when he can tell me something about when he was a little boy, and how his mother used to cook. Priceless.

The making of ricotta intrigues me, but we are so spoiled here! Just run down to the shop and you can get both industrial-made and fresh farm-made ricotta if you want!

Buon giorno cara Ivonne ! Thanks for this very special post coming right from your heart. And this definitely will be something to try soon, maybe next week when I will be very busy. Thank you so much for sharing, and I like the way you describe it very exactly. The taste pairing of the creamy ricotta and the fruity olive oil is intriguing. Keep cooking and enjoying all italiana, here is somebody watching you ! angelika

Yes,I agree: “the simplest dishes are usually the most satisfying.” One favorite, in particular, comes to mind. I shouldn’t be looking at your blog or anyone elses so early in the morning. I’m hungry already.
Paz (who loves penne!)

I usually associate creamy ricotta butter, as my mother would often use it to fill crepes which she would then fry in a bit of butter (to make cheese blintzes). I have to try it paired with fruity olive oil instead. Thanks for sharing this simple family recipe!

thanks for that yum post. now i have to try out your ricotta recipe. of course, i may end up on a wild goose chase for buttermilk…

I agree about simple things being divine…the pasta looks delish!

Lovely! You are totally right. It is the simplest that can be the nicest and your recipe sounds divine. Lovely post!

Hi Rowena,

Ok now you’re making me jealous! I wish we had fresh ricotta that readily available!!!

Hi Angelika,

Thanks for your encouragement … it means so much!

Hi Paz,

I know what you mean. I’m trying to not look at people’s blogs late at night because it makes me want to go and cook!

Tania,

You are most welcome!

Hi ptinfrance,

I’ll send you an e-mail about the buttermilk!

Hi Alice,

Thanks for stopping by Cream Puffs in Venice … and it certainly is the truth … simple is often better!

Bonjour Bea,

Thanks so much!!!

Lovely post. When it comes to Italian food, simple is often best.

Ivonne, where do you buy your ricotta? Alex Farms at the St. Lawrence Market used to sell ricotta so fresh on Saturday mornings that it was still warm. They’ve stopped doing that due to lack of sales. Any thoughts?

simple is definitely best!!
very informative post.

Hi Ivonne, Ricotta is such a versatile ingredient and used in a family recipe, unbeatable and I agree it doesn’t always have to be the most elaborate recipes that are truly satisfying…’the pasta looks really yummy!

PS: Just last weekend we had our share of ricotta: spinach/ricotta gnocchi!

Hi Rob,

I’ve never purchased ricotta at Alex Farms although I’m now considering calling them up and asking if they’ll bring it in again. (I wonder if the Yonge St. location brings in fresh ricotta?)

At the moment, we usually buy fresh ricotta from a store called Grande Cheese. It’s in the Dufferin and Orfus Rd. area. They make their own ricotta, as well as other soft cheeses like bocconcini. While it’s not the best I’ve ever tasted, it is good and works very well with the pasta.

Thanks for stopping by, Rob!

Hi Kat,

I agree, most of the time simple is the way to go!

Hi Oliver,

Thank you for stopping by. I love spinach/ricotta gnocchi. Will you post about it???

And I agree with you, the simple family recipes are usually the ones you treasure most!

Ciao!

Simple, satisfying, “homey”

I love the simplicity and yet the elegance of this. I think Ricotta will have to go on the grocery list this week!

PS– talked to my husband about possibly starting a food blog together… will certainly let you know if we do!

Mmmmm! Questo sí che è buono, altro che foglie di banana!!! Have a nice coooking day!

Mmm! how easy and delish! I will try it for sure. I was thinking, wouldn’t it also be cool to puree some ricotta with fresh baby spinach and olive oil and put that on pasta? almost like a lighter pesto of sorts. anyway, i like your blog and i will most definitely be having ricotta and honey soon. keep up the great work!

Hi Amy,

I encourage you to buy ricotta and try it out! If you do start a blog, let me know and I will immediately add your link on my site!

Ciao Cannella!!!

Thanks for stopping by … hai ragione … e’ un piatto delizioso!

Hi Easily Pleased,

Thanks for visiting Cream Puffs in Venice! You have a great blog as well. Your idea about pureeing the ricotta with spinach (or arugula … yum) with olive sounds great! I think I’m going to give that a try next time I have spinach on hand …

Ciao!

Ivonne, I totally agree - simple can be sooo good I have never made my pasta with ricotta quite as simply, but I think I should try it. Usually, in the summer, I add some fresh basil and halved cherry tomatoes and in the winter, some combination of cannellini beans, winter squash & Kale. Or some combination thereof. I will definitely try it your way next time!

Simple but looks so great !

Gosh I need to start tuning in earlier so I’m not always number 20-ha
That looks absolutely delicious and I couldn’t agree with you more-keeping it simple (KISS is one of my favorite sayings..keep it simple stupid). My Dad is Italian and his side of the family turned me onto ricotta, I don’t even know if he knows what the word translates to. I’ll have to tell him. Thanks for the simple but beautiful recipe.

I made ricotta several days ago using Sam’s instructions and it turned out fabulous, very light and creamy. Half of the cheese has been consumed, but you’ve given me great ideas for the remainder.

Hi Sara,

Actually your combinations sound very good. I’ve been meaning to focus on kale lately as it’s not a vegetable I’m familiar with. You’ve given me an idea!

Hi Cindy,

Thanks for stopping by!

Hi Mona,

You’re more than welcome and I like your motto!

Hi Alan,

Thanks so much for stopping by! I’m glad you tried out Sam’s recipe … I’ve been meaning to but haven’t had the time. But I will get to it! And please do try the rest of the ricotta with the pasta … it’s worth it!

Why oh why is this the first time I’ve seen you? I love your blog–we started about the same time! Your writing is much more “poetic” than mine. I look forward to learning more about Italian cooking here.

Hi Ivonne, thanks for visiting my blog! Great blog you have here

Hi Cyndi,

Thanks for stopping by! And thanks for the compliment … I look forward to seeing you more often!

Hi Lin,

Welcome to Cream Puffs in Venice … come back anytime!

my goodness — throw my dinner plans out the window, this is what I’m making tonight. I just found your wonderful blog — excellent post.

Oh, so pretty! Your posts always make me hungry!

Oh, so pretty! Your posts always make me hungry!

Hi BNA!

Thanks for stopping by! I love your blog by the way. I’m glad you enjoyed the recipe and I do hope you try the pasta!

Bonjour Rorie!

I’m glad my blog has that effect on you … that’s what blogs are for! And believe me yours has the same effect on me … I’m still thinking about that asparagus risotto!

Yes, this is soo delicious. And simple, which is great. I also like making a plain tomato sauce with passata, a clove of garlic and basil, then mixing the pasta and sauce with a dollop of ricotta before serving. Yummy.

Hi Luisa,

What a wonderful idea! I must try that. I love ricotta … with anything!

I knew I loved you. You are the only person I’ve “known,” besides myself, to say “I love ricotta.” Damn I love ricotta! (Yes, my maiden name is Ieronemo — big surprise, eh?)