I simply love ricotta cheese, as it is, or in sweet preparations such as baked cheese cakes or filling creams for cupcakes and pastries but, moreover, in savoury dishes.
My father makes a gorgeous pasta with ricotta and safran, recipe which is quite reknown in Sardinia, where both ricotta and safran are widely used.
But Tagliatelle alla Fabia, my very own creation, were born from an idea I came up with few months ago when I had friends coming over for dinner and I really wanted to impress them with something unique and simple at the same time. Something that would have make them go "WOW!".
for 4 people
400 g of fresh tagliatelle
150 g of good quality fresh ricotta cheese
a handful of pine nuts
a handful of a mix of the following fresh herbs:
marjoram
rosemary
parsley
basil
thyme
sage
2 tablespoons of fresh cream
4 tablespoons of extravirgin olive oil
salt ground black pepper
Bring the water to the boil, add salt and cook tagliatelle for as long as the time indicated on the package.
Lightly roast the pine nuts in a non-stick pan with 3 tablespoons of olive oil for no longer than 2 minutes, the tale off the heat.
Put in a mixer the ricotta together with the herbs and 1 tablespoon of olive oil and blend until the cream is nice and smooth.
Add the obtained cream to the roasted pine nuts, add salt, pepper and the fresh cream then turn the heat up again for about 3 minutes.
When your tagliatelle are AL DENTE (remember to save a cup of the cooking water) drain them and transfer them in the pan together with the pine nuts and ricotta cream.
You may need to add the saved cooking water to your tagliatelle so that they look and taste nice and moist.
Season in the pan on moderate heat for about one minute then serve and...enjoy your meal!
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