Grandma's Pasta with Ricotta
... Anyhoo, to make my grandma's pasta with ricotta, is very simple.
Boil a pound of pasta -- we always used Goodman's Egg Noodles, for a Judeo-Italo treat, but go ahead and use fettucine, little shells, bow ties,etc.; a pound or so of whole milk ricotta cheese, preferably Polly-O brand, if you can get it. If not, just make sure it is the whole, not skim milk variety.
After all, this is comfort food. Its a good idea to take this out of the fridge about an hour before making the dish to take the chill off, but if you don't have time (and who does) it is not fatal.
Butter (about a half a stick)
Parmesan (please, for the love of God, not the stuff in the green can), but REAL Parmesan, or good Romano, freshly grated. I don't know how much, you decide.
Freshly ground black pepper.
Cook pasta till al dente. Drain. Put back in the hot pot, with ricotta, butter, and parmesan. Stir rapidly, till butter melts, cheese is runny and all is well again. Grind black pepper over. Eat.
I should note that this dish is also known as Shepherd's Pasta, though I have not yet tried it with sheep's milk ricotta.
Enjoy!
Carolyn