Orecchiette with artichokes and ricotta

03880 ORECCHIETTE with ARTICHOKES and RICOTTA INGREDIENTS for 4 PEOPLE 6 Roman artichokes, 1 onion, 50 g butter, 200 g Roman ricotta, marjoram, nutmeg, salt, 50 g of grated Parmesan cheese, black pepper to taste.

Clean and slice the artichokes.

Coarsely chop the onion, add the butter and FRY for 3 minutes.

Add the artichokes, salt and let stand for 3 minutes; add 50 cc abundant water, marjoram and simmer for 20 minutes.

In a large bowl put the ricotta with nutmeg, mash with the prongs of a fork and diluitela with 25 cc of the pasta cooking water.

Add the artichokes well, including their cooking and mix them with ricotta cream.

Pour into the bowl, mix well the pasta, sprinkle with Parmesan cheese and freshly ground pepper.

In order to make this gravy can be found shells, penne and orecchiette.

Serve immediately.