In a large pot or deep skillet, heat the olive oil to medium high, then add the onions and saute until they begin to soften and turn translucent, around 3 minutes. Add the ground beef and garlic and cook, crumbling as it cooks, until the beef is no longer pink, around 5 minutes. Stir in the herb paste and allow to cook for an additional minute.

Add the tomato puree, tomato sauce, and water, then season with salt and pepper to taste. Add the pasta and bring everything to a boil. Once boiling, stir briefly, then cover and reduce heat to a simmer. Allow to cook until the paste is tender, around 20 minutes, stirring occasionally.

Once pasta is tender, remove from heat and stir in the pesto, followed by the ricotta. Serve immediately.