There Ricotta and walnut pasta it is a quick first course to create where the sauce is prepared during the cooking time of the pasta. The ricotta will give the sauce that ideal creaminess to amaze your guests at the table; the crunchy note of the walnuts, on the other hand, will envelop the palate in an intense and round flavor. Honey flavored is a curious variant, but the combination of the ingredients will leave you speechless! You can use this cream very well to create a tasty filled pasta: fill, for example, with conchiglioni, agnolotti or stuff the classics Casoncelli proposing a variant to the recipe. When cooked for lunch, this Ricotta and Walnut Pasta will make the whole family mouth water.

Preparation

1

Take the kernels of the walnuts and, with the help of a knife, chop them coarsely. Take a pan, place it on the stove for 30 seconds and, when it is hot but not boiling, pour the chopped walnuts into it to toast them. Stir frequently for about 2 minutes, making sure they don’t burn.

2

Retrieve another pan and melt the butter in it, cut into pieces, keeping the heat low.

3

Once completely melted, add the ricotta and mix.

4

Pour in the milk once the ricotta has heated up and is well blended with the butter.

5

Season with salt and pepper and, if desired, add a sprinkling of nutmeg. Cook over low heat for about 7/8 minutes, until the cream has completely thickened.

6

In the meantime, put a saucepan with 4 liters of water on the stove: once it comes to a boil, add the coarse salt. Pour in the pasta and let it cook according to the instructions written on the package. Drain it 2 minutes before the end of cooking and set aside a ladle of its water.

7

Add the pasta al dente to the ricotta, mix and add the ladle of cooking water to mix everything. Stir until the water has integrated into the cream.

8

At this point add the toasted walnuts; complete the dish with a spoonful of grated Parmesan cheese and, if desired, a few leaves of thyme before serving.

Accessories

• Knife
• No stick pan
• Spatula
• Large pot
• Ladle

Tips and tricks

• If you would like to enrich this dish with taste, we suggest you add some cubes of ham or courgettes; alternatively, replace the walnuts with toasted pistachios, almonds or pine nuts.
• A variant of the Ricotta and walnut pasta can be that given by adding the crumbled sausage and browned for a few minutes; or give a colorful note to the dish with a little tomato sauce.
• If you love the taste of these ingredients, we suggest an even more creamy and excellent recipe if used as a sauce to dress a pasta: the Walnuts sauce.
• You can replace the ricotta with fresh liquid cream, added just before the pasta because it will need to shrink for a couple of minutes; alternatively try this recipe with another soft cheese such as robiola or stracchino.
• Pasta with ricotta and walnuts is excellent if consumed the next day, just add a couple of tablespoons of milk and cover it with Parmigiano Reggiano. Heat it in the oven at 200 ° for about 10 minutes: and here’s another delicious dish!

storage

We advise you to consume your Ricotta and Walnuts Pasta as soon as it is ready; alternatively you can keep it in the refrigerator, inside an airtight container for a maximum of 1 day.