Fine ribbon noodles with ricotta sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the dried tomatoes, white wine and 7 tablespoons of water in a bowl and allow to swell for about 30 minutes. Roast the pine nuts in a pan without fat, take them out. Wash the mangetouts, drain well and clean them. Wash the cherry tomatoes and drain them. Peel and finely chop the onion.

2. 2

   Pour the dried tomatoes onto a sieve, collect the stock and cut the tomatoes into strips. Prepare pasta in boiling salted water according to package instructions. Heat the fat in a large pan and fry the onions in it. Add the dried tomatoes and cherry tomatoes, also sauté briefly and deglaze with broth and the stock of the dried tomatoes. Add mangetouts, season with salt and pepper and simmer covered for 4-5 minutes. Mix cream and ricotta. Stir the ricotta cream into the broth with the hot vegetables, heat up but do not let it boil. Season to taste with salt and pepper. Pour the pasta onto a sieve and drain. Wash the basil, shake dry and, except for something to garnish, pluck off the leaves.

3. 3

   Mix cream and ricotta. Stir the ricotta cream into the broth with the hot vegetables, heat up but do not let it boil. Season to taste with salt and pepper. Pour the pasta onto a sieve and drain. Wash the basil, shake dry and, except for something to garnish, pluck off the leaves. Fold the pasta and basil leaves into the ricotta sauce and arrange in deep plates. Sprinkle with pine nuts and garnish with basil

Nutrition Facts

KCAL
600 kcal

CARBS
57 g

FATS
32 g

PROTEINS
19 g