Pappardelle Pasta with Ricotta Cheese

By Celeste Perez

Creamy and rich, pappardelle pasta with ricotta cheese sauce is incredible when paired with ROE Caviar.


  • 1 c. Ricotta Cheese
  • 12 oz. Pappardelle Pasta
  • 1 clove garlic
  • 1 bunch broccolini
  • 1/2 c water
  • 1 tbsp olive oil


  1. Bring water to a boil, add salt, and then prepare pappardelle noodles according to packaging. (5-7 minutes average.)
  2. In another pan, heat olive oil. Mince garlic while heating, then add to olive oil in pan.
  3. When garlic starts to brown, add broccolini and sauté until crisp. Remove from olive oil.
  4. Add ricotta cheese to pan and stir until smooth and creamy.
  5. When Pappardelle is al dente, drain, saving 1/2 cup of pasta water to add to ricotta sauce.
  6. Stir pasta water into ricotta sauce, then pour the mixture over the noodles.
  7. Salt and pepper to taste.
  8. Crumble broccolini over pasta, then incorporate generous dollops of ROE Caviar.