Mezze maniche with Ricotta of Romagna and basil

For the pasta :

350 g of mezze maniche

For the seasoning :

250 g ricotta of Romagna

30 g di basil

30 g of almonds

3 tablespoons of extra virgin olive oilne

1 garlic clove ,salt and pepper

ricotta,add extra virgin olive oil, chopped basil, salt and pepper and stir until you obtain ahomogeneous cream. Stew the pasta in salty boiling water, drain it firm, pour it in the ricotta cream letting a abit of the cooking water. Stir well and serve the pasta sprinkled with choppedand toasted almonds.


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