Tripoline Romana

  • Difficulty


  • 350 g0SW0211
  • 200 g Roman ricotta cheese
  • 40 g walnut kernels
  • 1 sprig Italian parsley
  • 1 sprig marjoram
  • 2 tbsp grated Pecorino cheese
  • salt and pepper
Tripoline n° 211


Clean and rinse the parsley, then chop it finely and place it in a bowl with the coarsely chopped nut kernels, the marjoram, the ricotta and the grated pecorino.Fold the ingredients in with a wooden spoon until soft and foamy. Boil the pasta in plenty of salted water and cook until al dente.Just before draining it pour a couple of spoonfuls of cooking water in the ricotta mixture, season with salt and pepper to taste, mix again, drain the pasta and toss it in the bowl with the sauce and serve.