Fusilli Tricolore with ricotta

  • Difficulty


  • 400 g Fusilli n° 34 Tricolore
  • 300 g ricotta
  • 1 pinch nutmeg
  • 50 g grated Parmesan cheese
  • 30 g Butter
  • salt and pepper
Fusilli n° 34 Tricolore


Melt a knob of butter in a small pan. Bring to the boil a pan with plenty of salted water and toss the pasta in. Then in a bowl mix the melted butter with the ricotta (mixing a few spoonfuls of the pasta’s cooking water if necessary) a few spoonfuls of grated parmesan, a pinch of salt and a grind of pepper and a smudge of nutmeg. Once the pasta is ready, al dente, toss it in a bowl with the sauce, mix and serve immediately.