1/4 cup unsalted butter or margarine, at room temperature
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
250g ricotta cheese, well-blended
Salt and pepper to taste
2/3 cup boiling water
1/2 package fettuccine or spaghetti
1 clove garlic, mashed
1/2 cup unsalted butter or margarine
1 cup grated Parmesan cheese
1/4 cup unsalted butter or margarine, at room temperature
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
250g ricotta cheese, well-blended
Salt and pepper to taste
2/3 cup boiling water
1/2 package fettuccine or spaghetti
1 clove garlic, mashed
1/2 cup unsalted butter or margarine
1 cup grated Parmesan cheese
Melt the butter in a pan, then add the parsley and basil
Mix well
Add the ricotta cheese, salt, and pepper
Blend until smooth
Gradually add the boiling water, mixing well to combine
Heat the mixture over low heat
Cook the fettuccine or spaghetti in plenty of boiling water
Drain
Fry the garlic in butter or margarine for 1-2 minutes
Pour the garlic mixture over the pasta and toss quickly to coat
Sprinkle with half a cup of grated Parmesan cheese
Toss again
Scoop into individual portions
Cover with warm ricotta sauce
Sprinkle with the remaining Parmesan cheese
Serve hot.
