Fusilli Tricolore with ricotta
- Difficulty
Ingredients
- 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 Preparation
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.