Butterflies to ricotta piemontese
Instructions
FRY in oil for a few minutes the onion and finely chopped parsley, add the tomatoes keeping high heat for 10 minutes until the sauce is restricted.
Add the ricotta cheese, pour well so as to obtain a cream, levatela from heat and place in Bowl.
In the meantime you will have cooked pasta, drain and pour into the hot soup tureen, quickly mix and sprinkle with coarse ground black pepper.
Serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- == 1 small onion
- 1 sprig of parsley
- 1 box of peeled tomatoes
- 150 g of ricotta
- 3 tablespoons of olive oil
- Salt
- Pepper