Farfalle with ricotta
Instructions
Bring to a boil the water for the pasta without salting too.
Meanwhile, in a bowl with chopped the prongs of the fork the ricotta, add the scamorza cut tiny pieces, grated cheese and linked with the yolks of the eggs: it must be a thickish cream.
Boil the farfalle until al dente, drain and put them in the ricotta cream.
Stir so that all the butterflies are a beautiful golden yellow color and serve immediately very hot.
Ingredients and dosing for 4 persons
- 350 g of type paste butterflies
- 250 g of roman ricotta
- 50 g of smoked cheese
- 2 tablespoons of grated cheese
- 2 eggs
- Salt