- 400gr of short pasta
- 400gr of Artigiana sheep’s ricotta
- Grated lemon peel
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Mix the ricotta in a bowl with the grated lemon peel. The mixture must be soft and without lumps. To make it creamier, you can add some pasta cooking water. Cook the pasta “al dente” in salted water, drain it and pour it into the bowl with the sheep ricotta, mixing carefully. Serve the dish hot.