Recipe: Pasta baskets with artichokes and ricotta sauce and Crescenza cheese
Preparation: 15 minutes
Cooking time: 10 minutes
TOTAL TIME: 25 minutes
Difficulty: Easy
For 5 people:
- 1 very thin, almost transparent sheet of fresh pasta
- 1 jar of “Perchè ci credo” Salsa Artichoke and Ricotta
- 1 egg
- 150 g of Crescenza cheese
- 20 g of toasted pine nuts
- 10 fresh basil leaves for garnish
- 10 ml tablespoon extra virgin olive oil
- salt to your liking
- Baking paper
- Roll out the pasta foil (found refrigerated, ready-to-use at any supermarket).
- Create rings of 5-6cm wide with a central hole of 4-5 cm in diameter
- Place the two overlapping rings on baking paper, in a baking tray
- Beat the eggs and brush the pasta baskets
- Bake in the oven at 180 ° C for 10 minutes
- Cool down the pasta baskets. At the base put the Crescenza cheese and at the top the “Perchè ci credo” Artichoke and Ricotta Salsa
- Place the pasta baskets on a platter, and garnish with a bit of extra virgin olive oil, a leaf of basil and some toasted pine nuts. Serve within ½ hour of preparation.
Tips: You can also sprinkle some black pepper on the pasta baskets
Suggested wine: Dry white wine or fruity rosé wine.
