Rotelle two cheeses

  • Difficulty


  • 350 g0SX0054
  • 150 g ricotta
  • 100 g sweet gorgonzoloa
  • 2 sticks of celery with tender leaves
  • 30 g Butter
  • salt and pepper
Rotelle n° 54


Clean and chop the parsley. In a soup tureen mix the ricotta and the gorgonzola, previously pressed with a fork, mix well with a wooden spoon until a smoothly blended cream is reached. Add this cream to the celery and the pepper (or the chilli powder).Cook the pasta in plenty of boiling water, dilute the ricotta cream with a few spoonfuls of the pasta’s cooking water. Drain the pasta al dente and mix it with the ricotta mixture, add a knob of butter and serve.