Conchiglioni (Large Shells) with Cream and Ham
Instructions
Beat the butter, mix the ricotta, mascarpone cheese and salt.
Cut the ham to match and add to the creamed butter and mascarpone.
Boil the pasta, drain and serve with the cream.
Ingredients and dosing for 4 persons
- 350 g of type pasta conchiglioni (large shells)
- 50 g of butter at room temperature
- 100 g of ricotta
- 100 g of mascarpone
- 50 g of ham
- Salt