Saturday, October 2, 2010

Creamy ricotta egg noodles

I took a stroll through the garden before dinner last night, hoping to find something edible this late in the season. I came across some baby yellow zucchinis that inspired me to make a creamy noodle dish.

I put a cup of goat cream in a sauce pan and turned the heat to low. Next I added the ricotta cheese that we made last weekend with salt and freshly cracked pepper corns to taste. Once the ricotta blended with the cream I added the baby zucchini medallions to soften for a few minutes. The final step was to add the cooked egg noodles, mix everything together and let it sit for a few minutes before serving.

It was a surprisingly tasty meal. Slightly tangy and very creamy. The zucchini added a nice texture and flavour. I'm going to have to take a stroll in the garden more often ... I don't want to miss any of these treasures!


  1. Very Creative! Looks tasty! Now you'll have to try stuffing the noodles with the ricotta cheese!

  2. The original plan was to make ravioli stuffed with ricotta but I simply didn't have the time to make the fresh pasta. Plus, I was hungry so I had to go with what I had on hand. LOL.

    Next time I'll put the ricotta on the inside :)