Rigaton cake with ricotta cream and peas

Name: Rigaton cake with ricotta cream and peas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g short pasta (e.g. rigatoni); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 50 g Italian hard cheese (e.g. Grana Padano); 1⁄2 Federation flat leaf parsley; 1⁄2 Federation Basil; 1 (250 g) Cup of Ricotta; 3 Eggs (Gr. M); 50 g small capers (Nonpareilles); 7-10 Tbsp Grease; 200 g Mozzarella; 70 g medieval Gouda (piece); 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g short pasta (e.g. rigatoni)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
50 g Italian hard cheese (e.g. Grana Padano)
1⁄2 Federation flat leaf parsley
1⁄2 Federation Basil
1 (250 g) Cup of Ricotta
3 Eggs (Gr. M)
50 g small capers (Nonpareilles)
7-10 Tbsp Grease
200 g Mozzarella
70 g medieval Gouda (piece)
7-10 Tbsp Aluminium foil

Directions

1
Cook the pasta in 3-4 l salted water (1 teaspoon salt per litre) according to the instructions on the packet. Add frozen peas at the last minute, drain everything, rinse with cold water and drain well. Return the pasta-peas-mix to the pot.
2
In the meantime grate the Parmesan finely. Wash herbs, shake dry, pluck off leaves and chop coarsely. Mix ricotta and eggs. Stir in capers, parmesan and about half of the herbs. Season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (24 cm Ø) and wrap firmly in aluminium foil (see tip on the right).
4
Mix the pasta-peas-mix and ricotta mass in the pot. Pour into the springform pan and press down firmly. Coarsely grate the mozzarella and finely grate the Gouda. Sprinkle both cheeses over the noodles. Bake in a hot oven for 20-30 minutes.
5
Remove and carefully loosen from the mould. Serve sprinkled with the rest of the herbs.