Pasta with Ricotta, Cinnamon and Walnut Sauce Recipe
Ingredients
| Ricotta cheese | 250 Gram | |
| Unsalted butter | 75 Gram, softened | |
| Icing Sugar | 1 Teaspoon | |
| 1 tsp ground cinnamon or mixed spice | ||
| 500 g pasta, such as spaghettini, linguine or rigatoni | ||
| Walnuts | 5 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Walnuts | 1 1/2 Tablespoon, chopped (To serve) | |
| Freshly grated Parmesan cheese | ||
| Salt | To Taste | |
Directions
Cook the pasta in a saucepan of boiling water according to packet instructions, until al dente.
Drain the pasta, reserving 100 ml of the cooking water.
Put the ricotta, butter, icing sugar and cinnamon in a bowl and beat with a wooden spoon, until smooth and creamy Add salt and pepper to taste, then stir In 50 ml of the pasta water.
Add the ricotta mixture to the pasta, adding the remaining 50 ml pasta water, if necessary.
Stir in the chopped walnuts.
Mix well until coated.
Serve at once, topped with extra walnuts and Parmesan.
Drain the pasta, reserving 100 ml of the cooking water.
Put the ricotta, butter, icing sugar and cinnamon in a bowl and beat with a wooden spoon, until smooth and creamy Add salt and pepper to taste, then stir In 50 ml of the pasta water.
Add the ricotta mixture to the pasta, adding the remaining 50 ml pasta water, if necessary.
Stir in the chopped walnuts.
Mix well until coated.
Serve at once, topped with extra walnuts and Parmesan.
Chef
