Rotelle two cheeses

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.