1/2 kg of fresh ricotta cheese passed through a sieve
2 tablespoons of cream of milk
2 tablespoons of chopped parsley
2 cloves of garlic pressed
2 tablespoons of fresh basil leaves, or 2 teaspoons of dried oregano
to taste
1/2 kg of fresh ricotta cheese passed through a sieve
2 tablespoons of cream of milk
2 tablespoons of chopped parsley
2 cloves of garlic pressed
2 tablespoons of fresh basil leaves, or 2 teaspoons of dried oregano
to taste
Mix all the ingredients very well
Cover and refrigerate for at least 2 hours or overnight
Serve with bread, crackers, or savory biscuits
This pasta can be stored covered in the refrigerator for up to a week
Serves 3-4 people.
