Kneif

Precare the oven to 350°F (medium-high)

In a small bowl, mix well the ricotta with condensed milk

Set aside

BREAK the pasta into small pieces

Divide it into two parts and set aside

In a medium skillet, place half of the butter and heat over low until melted

Add half of the pasta and cook, stirring constantly, until lightly browned

Cover a rectangular baking dish with that pasta mixture

Distribute the ricotta mixture on top, gradually, with caution, smoothing well with a spoon

Moth the spoon in a small amount of milk to prevent the mixture from sticking

Fry the remaining pasta in the remaining butter and spread it over the ricota

Place in the preheated oven and bake for 15 minutes

Remove from the oven and cut into diamonds or squares

For the sauce: In a medium skillet, mix well all ingredients

Heat over high until boiling, without stirring, until a thin syrup forms

Pour over the hot cake and let cool slightly

Wait to set, remove from the baking dish with a spatula, carefully, and arrange on a plate

Calories per serving: 130