3 cups of ricotta cheese (600 g)
1/2 cup of sweetened condensed milk (120 ml)
1 package of angel hair pasta (500 g)
1/4 cup of unsalted butter (50 g)
For the sauce
2 cups of sugar (360 g)
1/2 cup of water (120 ml)
1 tablespoon of lemon juice
3 cups of ricotta cheese (600 g)
1/2 cup of sweetened condensed milk (120 ml)
1 package of angel hair pasta (500 g)
1/4 cup of unsalted butter (50 g)
For the sauce
2 cups of sugar (360 g)
1/2 cup of water (120 ml)
1 tablespoon of lemon juice
Preheat oven to 350°F (medium-high)
In a small bowl, mix well the ricotta cheese with the sweetened condensed milk. Reserve
Break down all the pasta into pieces
Divide it in two parts and reserve
In a medium saucepan, place half of the butter and heat over low until melted
Add half of the pasta and fry, stirring constantly, until lightly browned
Shape into a rectangular baking dish (21.5 x 31 cm) with this pasta mixture
Distribute the ricotta mixture on top, slowly, with care, using a spoon to smooth it out
Wet your spoon in a little water so the mixture doesn't stick
Fry the remaining pasta in the remaining butter and spread over the ricotta
Place in the preheated oven and bake for 15 minutes
Remove from oven and cut into lozenges or squares
Prepare the sauce: In a medium saucepan, mix well all the ingredients
Heat to high and let simmer, without stirring, until a thick syrup forms
Pour over the still-warm dessert
Let cool, carefully remove from baking dish with a spatula, and arrange on a plate
130 calories per serving
