Fettuccine with Plugra Ricotta Sauce

Fettuccine with Plugra Ricotta Sauce

This dish gets its Italian comfort-food status through the combination of creamy, cheesy ricotta, savory basil and silky melted Plugra butter.

Recipe Credits

Chef Kevin Kidd
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes


  • 28 ounces fresh pasta, cut into ½-inch strips
  • 1/4 cup extra virgin olive oil, divided
  • 1 shallot, sliced
  • 3 cloves garlic, fresh, sliced
  • 2 green onions, sliced diagonally
  • 1/4 cup white wine
  • 2 ounces Butter, unsalted, ½-inch sliced
  • 8 spears asparagus, 2-inch slice, blanched in salted water
  • Sea salt to taste
  • 8 ounces ricotta cheese, divided into large chunks
  • Parmigiana Reggiano, grated, as needed
  • 1/4 bunch Italian parsley, fresh, rough chopped
  • 12 fresh basil leaves, rough chopped


  1. Bring a pot of salted water to a full rolling boil over high heat. Add fresh pasta and cook for 3 minutes or until tender. Drain, reserving about ½ cup of the cooking water.
  2. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add shallots and cook for about 1 minute; add garlic and cook for about 1 minute or until lightly caramelized.
  3. Add white wine and deglaze pan over medium-high heat.
  4. Add butter and stir until butter is melted and sauce is blended.
  5. Add green onions and blanched asparagus; heat briefly. Season to taste with sea salt.
  6. Reduce heat and add chunks of ricotta cheese.
  7. Add warm drained pasta, toss briefly over low heat (add reserved pasta water as needed to thin sauce, if desired).
  8. Portion pasta in a twirling motion on plates, finishing with vegetables on top.
  9. Garnish pasta with Parmesan, fresh parsley, basil and a drizzle of olive oil.