Pasta with Ricotta and Saffron: the recipe for a delicate and fragrant dish

Pasta with ricotta and saffron is a nice variant of one of the simplest and most loved main courses of Italian cuisine, pasta with ricotta cheese. The delicacy of this dairy product meets the iconic aroma of the gold-colored spice, for a creamy and super enveloping result. In our recipe we have chosen a long dry pasta, but you can replace it with any shape, even a short one, if you prefer. A quick and easy preparation, perfect when you have little time to cook but you want something delicious and tasty anyway, or even for a last minute invitation. So let’s find out how to prepare a perfect pasta with ricotta and saffron by following our instructions step by step.

How to make Pasta with Ricotta and Saffron

Bring plenty of lightly salted water to a boil for cooking the pasta. Meanwhile, collect the ricotta cheese in a bowl and work it with a fork until creamy (1).

Pour 2 ladles of boiling water into another bowl and add the saffron (2).

Stir with a spoon to make it dissolve completely (3).

Pour the saffron water into the bowl with the ricotta cheese (4).

Mix well until you get a smooth and homogeneous cream (5).

Boil the pasta for the time indicated on the package, then drain it al dente, pour it directly into the bowl with the ricotta cheese cream (6) and stir.

Distribute the pasta with ricotta cheese and saffron on individual plates, season with ground pepper and a few mint leaves (7) and serve.

How to store Pasta with Ricotta and Saffron

We suggest you eat your pasta with ricotta and saffron as soon as it is freshly made.