Steps

• The first thing to make is the ricotta mousse.

  Procedure
  To obtain that firm, velvety texture you see in the photo—capable of supporting a pea on top without collapsing—the ricotta must be worked carefully.
   
  ​Draining (Essential): At least one hour before (or better the night before), place the ricotta in a fine-mesh strainer or its mould in the refrigerator, elevated so it can lose liquid. It must lose all residual whey to become dense and not watery.

  

• Sieving: Pass the ricotta through a fine sieve or vigorously work it with a whisk.

  This step is the secret to remove lumps and turn it into a “mousse” as smooth as silk.
  ​

  

• Seasoning: In a bowl, combine the ricotta with the Parmesan, finely grated lemon zest, salt and white pepper (we use white pepper so as not to “stain” the cream’s whiteness).

  

• Fold with a spatula from bottom to top. If the texture seems too firm to pipe, add one tablespoon of heavy cream to soften it slightly while maintaining structure.
  ​Rest: Transfer the mousse into a piping bag fitted with a plain tip and let it rest in the refrigerator for 30 minutes before filling the paccheri. The cold will help the mousse stabilize.

  

•  
  Prefer fresh shelled peas; shell them. Alternatively, you can use frozen peas.
   

  

• Peel and chop the onion, and place it in the pot with a drizzle of extra virgin olive oil and a knob of butter.
   
  Let it sauté for a few minutes then….

  

•  
  Add the peas.
  Let them brown for 2 minutes, then…
  Add about 3/4 cup of water,

  

• the bouillon cube, and let cook for 10 minutes. Then…
  Turn off the heat, and

  

• add the grated Parmesan, adjust salt and pepper and blend with the immersion blender. Keep warm in a bain-marie.

  

• ​For a more complex flavor, you could add a few finely chopped fresh mint leaves to the mousse: they pair wonderfully with the pea velouté that serves as the base of the dish.

• To ensure that the Standing Paccheri remain stable like small columns and do not collapse, cooking and cooling are key steps.
  ​Here are the secrets for perfect stability:
  ​

  

• Choosing the pasta
  ​Use exclusively Gragnano paccheri bronze-cut. The rough surface helps the mousse adhere to the inner walls, creating a “gluing” effect that stabilizes the structure once filled.

• Cooking “al dente” (and beyond)
  ​Cooking time: Drain the paccheri 2 to 3 minutes before the time indicated on the package. They must be flexible but still very firm. If overcooked, they will lose the circular shape and become elliptical or flat.
  ​Plenty of water: Use a very large pot to prevent the paccheri from jostling and breaking during boiling.

  

• Thermal shock and oil
  ​As soon as drained, plunge the paccheri into a bowl of ice water for a few seconds. This instantly stops cooking and fixes the starch, making the pasta firmer.
  ​Important: Drain them immediately from the ice water and lay them on a clean kitchen towel.

• The oil trick: Lightly brush the inside and outside of the paccheri with a delicate EVO oil. I used my parsley oil, click here.

  This will prevent them from sticking to one another or to the plate while you prepare the filling.

  

• The “anti-seismic” assembly
  ​Base trimming: If you notice a pacchero is slightly uneven at the base, trim it with a sharp smooth-bladed knife to make it perfectly flat.

• You can fill the paccheri directly on the pea cream or hold them in hand, whichever you prefer.

  Strategic filling: Use a piping bag.

  

• Insert the tip all the way into the pacchero and squeeze as you withdraw. The mousse must fill every empty space: a compact filling acts as an internal “pillar” that supports the pasta walls.

  

• ​The finishing touch: As in the photo, place the pea on top of the mousse only at the end; the weight of the legume will slightly compact the cream downward.

  

• Garnish with pea shoots and serve. Here are your Standing Paccheri with Ricotta Cream on a Pea Velouté.