Capellini with Fresh Ricotta

Tonight I made a quite simple dish, with a bit of an interesting twist. It is basically just pasta and sauce, but the fresh ricotta adds a really nice touch, and is something that you might not normally think to make at home. It has light flavor and is very creamy, and can have a quite nice presentation

To make the Ricotta, just take 2C whole milk, 1/4t salt and 2T lemon juice and microwave for about 4 minutes. The milk should separate into curds and a translucent whey, and you can pour this into a colander lined with 2 or 3 layers of cheesecloth to collect it. For this, I used 2C of milk worth of cheese for each bowl.

To assemble, cook capellini or angel hair pasta. While the pasta cooks, warm up good quality tomato sauce with a little olive oil and pour in bowl. Then, stir some more olive oil and a little salt into the cheese to thin it. Twirl the pasta on top of the sauce and top with the ricotta and a little Parmesan. Tasty, light, quick and easy. Based on http://www.seriouseats.com/recipes/2010/03/dinner-tonight-capellini-with-fresh-ricotta-recipe.html and http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html