Penne with ricotta
Instructions
Cook 10 minutes the biete cut into pieces in a saucepan with salted water.
Meanwhile, in a bowl, pass the ricotta through a sieve to avoid lumps.
Add a little butter, parmesan cheese and a pinch of grated nutmeg.
Throw the pasta in boiling water, drain cooked along with the beets and add ricotta; mix well and serve hot.
Ingredients and dosing for 4 persons
- 400 g of type pasta penne
- 200 g of soft ricotta
- 3 bunch of beets
- Nutmeg
- Butter
- Parmigiano
- Salt
- Pepper