"Delicious!"

"Made it twice, two different ways. First, used full-fat ricotta store-bought as a spread for matza during Passover. Everyone we had over LOVED it! Then, I made it with store-bought low-fat ricotta. It's okay and tastes healthier with the bread than the original version. If you can splurge, definitely use the traditional ricotta store-bought, i"

"Made it twice, two different ways. First, used full-fat ricotta store-bought as a spread for matza during Passover. Everyone we had over LOVED it! Then, I made it with store-bought low-fat ricotta. It's okay and tastes healthier with the bread than the original version. If you can splurge, definitely use the traditional ricotta store-bought, i"

"This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down.

UPDATE: I made this again and used Black Truffle Butter instead--MUCH better! Also, using the pasta water really helps thin out the sauce and the Parmesan is a great addition. We like using flat leaf parsley instead of chives. Such a great dish!"

"This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down.

UPDATE: I made this again and used Black Truffle Butter instead--MUCH better! Also, using the pasta water really helps thin out the sauce and the Parmesan is a great addition. We like using flat leaf parsley instead of chives. Such a great dish!"

"This was a great recipe, and would make it again for a special occasion. I used a food processor and cheesecloth in lieu of a food mill--it was a messy process, but the result was wonderful. The only thing was, I felt like there was a lot of "food pulp" left in the cheesecloth, but I guess that's why homemade soup costs so much in restaurants. I also used a little bit less cream than the recipe.

"This was a great recipe, and would make it again for a special occasion. I used a food processor and cheesecloth in lieu of a food mill--it was a messy process, but the result was wonderful. The only thing was, I felt like there was a lot of "food pulp" left in the cheesecloth, but I guess that's why homemade soup costs so much in restaurants. I also used a little bit less cream than the recipe.

"This was good at first, but the smell of the white truffle butter was overpowering and was just too much. I think next time I make it, I will use less than the entire amount of butter, to tone it down. If there is a way to thin out the sauce as well, I would love tips on how to do that as well--it was a little too thick for our liking. Would make it again, nonetheless.