Ricotta sauce
Ricotta sauce
Ricotta sauce
5
1
Stefano Moraschini
In a bowl, cut in thick cream ricotta with four tablespoons mascarpone and two of milk.
Season with salt and pepper.
Add the egg yolk, mixing well, add peeled and chopped walnuts.
Add two tablespoons of chopped chives.
Taste and adjust salt if necessary.
Calories calculation
Calories amount per person:
277
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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