Persimmon & Ricotta Pasta
Creamy ricotta, sweet persimmons, and perfectly al dente pasta — finished with crunchy pistachios and a citrusy twist. A bold, fresh take on weeknight pasta.
If you’ve never paired fruit with pasta, this is your sign to try it. Trust me — you’re missing out.
This persimmon and ricotta pasta is creamy, a little sweet, and unexpectedly bright. I love using seasonal fruits like peaches, persimmons, and even roasted butternut squash to balance the saltiness of ricotta or parmesan. In this case, the creamy base of ricotta is layered with paper-thin slices of fresh Fuyu persimmon, then finished with pistachios, herbs, and a drizzle of peppery olive oil.
It might sound like a fancy restaurant dish, but it’s incredibly easy to pull off — especially if you have a mandolin. (No mandolin? A cheese grater works in a pinch.)
This is one of those 20-minute dinners that feels elevated but comforting — and it’s easy to make vegan, too. Just swap in Kite Hill ricotta and you’ve got a plant-based bowl of sunshine that checks every box.
Whether you're serving this for a cozy dinner or a vibrant starter, it's proof that fruit has a place on your pasta plate — and it deserves to stay.
Ingredients
½ cup local ricotta cheese
For vegan: use Kitehill vegan ricotta
2 Fuyu persimmons, thinly sliced
2 cups freshly made short pasta
1 tablespoon olive oil (I love using red pepper–infused oil)
1 tablespoon sea salt
Freshly cracked black pepper
Handful of fresh parsley leaves
Chopped pistachios
Instructions
Bring water to a boil with 1 tablespoon of salt and cook pasta until al dente (around 7 minutes).
Reserve 2 tablespoons of pasta water, then drain pasta.
Place chopped pistachios on a baking sheet and toast lightly in the oven.
Use a mandolin (or cheese grater) to thinly slice the persimmons.
In a bowl, toss cooked pasta with olive oil and 1 tablespoon of ricotta until evenly coated.
Spread a thin layer of extra ricotta onto plates.
Layer persimmons, pasta, and pistachios over the ricotta.
Finish with parsley, sea salt, cracked black pepper, and a drizzle of olive oil.
Serve immediately. Voila!
Tips for Success
Use Fuyu persimmons (not Hachiya!) — they’re sweet and firm, perfect for slicing.
Red pepper–infused olive oil adds a subtle kick and warmth.
Try with roasted delicata squash or peaches if persimmons aren’t in season.
Works great with gluten-free or lentil-based pasta too.
FAQs
Can I make this ahead of time?
Yes — assemble and store components separately. Toss together right before serving.
Can I serve it cold?
Absolutely. It makes a great chilled pasta salad — just refresh with a splash of olive oil and lemon juice.
Is this dish vegan?
It can be! Just use a vegan ricotta substitute like Kitehill.
More Seasonal Recipes
Lemony Kale Orzo
Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.