'250 grams of ricotta'
'1/2 cup of grated carrot'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of white peppercorns'
'2 tablespoons of lemon juice'
'Red pepper flakes to taste'
'1 pinch of paprika'
'With beetroot'
'250 grams of ricotta'
'1/2 cup of grated beetroot'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of black peppercorns'
'With chives'
'250 grams of ricotta'
'2 cups of chopped chives'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of white peppercorns'
'250 grams of ricotta'
'1/2 cup of grated carrot'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of white peppercorns'
'2 tablespoons of lemon juice'
'Red pepper flakes to taste'
'1 pinch of paprika'
'With beetroot'
'250 grams of ricotta'
'1/2 cup of grated beetroot'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of black peppercorns'
'With chives'
'250 grams of ricotta'
'2 cups of chopped chives'
'1 tablespoon of olive oil'
'1 pinch of salt'
'1 pinch of white peppercorns'
'With carrot'
'Place the ricotta and carrot in a processor'
'Add the olive oil, salt, and pepper'
'Combine well'
'Refrigerate for one hour'
'Serve with red grapes, halved, seeds removed
Calorie count: 203 per serving'
'With beetroot'
'Place the ricotta and beetroot in a processor'
'Add the olive oil, salt, and pepper'
'Combine well'
'Refrigerate for one hour and serve as the carrot pasta
Calorie count: 205 per serving'
'With chives'
'Place the ricotta and chives in a processor'
'Add the olive oil, salt, and pepper'
'Combine well'
'Refrigerate for one hour and serve as the carrot pasta
Calorie count: 195 per serving'
