Farfalle in ricotta and saffron cream, a very simple and quick first course with only the pasta cooking suitable for any season and really very tasty.
Every now and then, for someone who works and rushes between a thousand commitments, or even for those who study, having a simple and quick recipe at hand can be helpful.
This dish is, in fact, prepared in very little time, just wait for the pasta to cook, and in the meantime prepare the sauce, all cold, which makes this dish quick and suitable for any season.
Below, I leave you other first course recipes to prepare without much preparation.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz farfalle pasta
- 9 oz cow's milk ricotta
- 0.4 cup semi-skimmed milk
- 1 packet saffron
- 2 tbsps cheese (grated)
- 1 pinch fine salt
- 1 pinch black pepper
- 0.3 oz coarse salt (for the pasta)
Tools
- 1 Pot
- 1 Spoon
- 1 Bowl
- 1 Colander
- 1 Sieve
- 1 Whisk
- 1 Small bowl
Steps
To make Farfalle in Ricotta and Saffron Cream, simply cook the pasta in plenty of salted water, following the cooking times indicated on the chosen package.
Drain the ricotta for a few moments in a sieve and place it in a large bowl.
In a smaller bowl, you can dissolve the saffron in the milk by quickly stirring with a hand whisk or a fork.
Mix the mixture with the ricotta in the large bowl. Add the grated cheese and a pinch of salt and pepper.
Add the previously drained pasta and mix well.
If you want to enjoy the dish warm, serve immediately.
If you prefer a cold dish, first cool the drained pasta, add a drizzle of extra virgin olive oil, and then mix it with the sauce.
Store in the refrigerator covered for up to 24 hours.
