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Rigatoni with Ricotta Veg HT MC Italian 20mins Serves 4 Hot Vegetarian Pasta Herbs Main course Eggless Italy Europe
Ingredients: 450g/1lb Rigatoni 1 Onion, finely chopped 25ml/ fl.oz. Olive Oil 50g/2oz Butter 250g/8oz Ricotta Cheese 125ml/4 fl.oz. Milk 4-5 Fresh Sage Leaves, finely chopped Salt and Black Pepper
Instructions
1. Simmer the rigatoni in a large pan of boiling salted water for 12-15 minutes until cooked but still firm when tested.
2. Meanwhile, in a small pan, cook the onion in olive oil and butter over low heat for 5 minutes or until transparent. Mix the Ricotta with the milk and sage, add this to the onion and cook for 8 minutes over low heat, stirring continuously. Season with salt and pepper.
3 Drain the rigatoni and place in a large warmed serving dish. Pour the Ricotta sauce over and serve immediately.
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