Rings timbale with ragu and caciocavallo

01411 ANELETTI TIMBALE with RAGU and CACIOCAVALLO CHEESE INGREDIENTS for 8 PERSONS 400 g of meat sauce ready, 2 tablespoons frozen parsley, 600 g of pasta type aneletti, 400 g cheese, 200 g of caciocavallo, 40 g of walnuts, 50 g butter, 4 tablespoons of bread crumbs, 3 tablespoons butter for the mould, 1/2 teaspoon ground cinnamon, 3 cinnamon sticks, 6 tablespoons coarse salt 6 bring to a boil the water in a pot.

With a potato peeler cut the cheese in flakes.

Pounded the walnuts with a meat tenderizer, put them in a paper bag.

Place the sauce in a bowl ready at room temperature.

Add the ricotta, cinnamon powder, parsley and 2/3 tablespoons grated caciocavallo cheese.

Mix well with a fork, the mixture should be soft, if you need to add 2/3 tablespoons warm milk.

Preheat oven to 200° Grease a baking pan to opening hinge, 26 cm in diameter and 5-6 cm in height and line it with a uniform layer of breadcrumbs often.

Boil the aneletti in boiling water for 7 minutes or the time indicated on the package.

Drain them and add them to the mixture in the bowl, mix well with a fork and if the dough seems dry, add 1 or 2 tablespoons of pasta cooking water.

Arrange in layers of pasta dish, and season each with caciocavallo cheese and butter flakes.

Finish with another caciocavallo, a sprinkling of breadcrumbs and butter flakes.

Bake and cook for 20 minutes until a golden crust.

At the end of cooking let stand for 5 minutes timbale dessert, turn out and place it on a serving platter.

Tied with a colored ribbon the cinnamon sticks and Bay leaves and decorated with colorful bouquet.

Serve immediately.