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–+ servings
Two bowls of cooked linguine with ricotta sauce served on top and garnished with crushed red pepper and fresh basil.

10-Minute Creamy Ricotta Cheese Sauce

Print Recipe
This 10-minute, no cook, 5-ingredient (plus salt and pepper) Creamy Ricotta Cheese Sauce is easy versatile and has the best velvety texture!
Course Appetizers, Basics and Bases, Dinner, Sauces and Dressings
Cuisine American, Italian
Diet Vegetarian
Keyword 30 Minutes or Less, 5 Ingredients or Less, No-Bake, Pasta Sauce, Ricotta Cheese Sauce, Ricotta Pesto Pasta
Prep Time 8 minutes
Blending Time 2 minutes
Total Time 10 minutes
Servings 6 servings
Author Marley Goldin

Equipment

Ingredients

  • 2 cloves garlic
  • 15 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • ½ cup milk of choice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes optional for heat
  • fresh basil for garnish optional
US - Metric

Instructions

  • Use the flat end of a sharp knife to crush the garlic cloves so that you can easily peel away the paper-thin outer layer.
    Two cloves of garlic peeled and set on a chopping board.
  • Add the peeled garlic cloves to a food processor or high-powered blender and blend on high until the garlic is minced.
    Garlic in the food processor and blended until minced.
  • Add the ricotta, Parmesan, milk, salt, pepper, and red pepper flakes (optional) and blend on high until smooth.
    Food processor with whipped ricotta cheese sauce.
  • Serve over hot pasta, on crostini or toast, as a dip for veggies, or even with fresh fruit. If you are serving over pasta, I recommend conserving some of the water that the pasta is cooked in to loosen that sauce if need be.
    Two bowls of cooked linguine with ricotta sauce served on top and garnished with crushed red pepper and fresh basil.