Butterflies to six cheeses
Instructions
In a bowl mix the ricotta with a fork to make it creamy, profumatela with the thyme leaves and dress with salt and pepper.
In the past electric chopper other cheeses and aromatizzateli with Sage.
Boil the farfalle in salted water to a boil.
While the pasta cooks prepare the foil.
Fold in two a special paper rectangle, adagiatene one half on the oven and rub with the melted butter.
Drain the pasta, place in a bowl and dress with Parmesan and ricotta.
Place half the dough in buttered foil.
Put above the rest of the chopped cheese, grated pecorino and the rest of the melted butter.
Close the bag and cook in preheated oven at 200 degrees for 5 minutes to allow the cheese to melt and add the pasta.
Open the bag on the table and serve.
Ingredients and dosing for 4 persons
- 280 g of type paste butterflies
- 50 g of emmenthal cheese
- 50 g of fontina cheese
- 50 g of provolone cheese
- 80 g of ricotta
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of grated pecorino cheese
- 1 sprig of thyme
- 5 leaves sage
- 4 tablespoons of melted butter
- Salt
- Pepper