Beet pasta with ricotta
Instructions
Peel the beets, cut into small pieces and stir-fry for a few minutes with the butter.
Coarsely chopped lemon zest.
Pass through a sieve the ricotta, collected in a large bowl and knead dough with the cream, the juice and zest of lemon, salt and pepper until you get a soft and homogeneous cream.
Cook and drain the pasta al dente and immediately put it in the bowl, mixing with the cream cheese, then add the beets and a handful of basil leaves.
Ingredients and dosing for 4 persons
- 320 g of any colored type to pasta beets
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- 150 g of very fresh ricotta
- 1 small already cooked beet
- 2 tablespoons of creme fraiche
- 1 teaspoon of lemon juice
- 1/2 lemon (zest)
- 1 sprig of basil
- 40 g of butter
- Salt
- Pepper
- 1 handful of basil leaves