Orecchiette pasta with ricotta cheese and walnuts
Ingredients for 4 persons:
500 g of orecchiette ("little ears"),
400 g of goat ricotta cheese,
25 g of nutmeg, salt and pepper,
300 g of shelled walnuts.
Preparation:
Cut the shelled walnuts into small pieces. Place the ricotta in a bowl and add the nutmeg, 1 cup of warm water, salt and pepper. Mix everything with a whip. Fry the nuts in a pan until they become brown. Cook the pasta in a pot with boiling water and salt. When the orecchiette are done, put them in a pan and add the ricotta and the walnuts. Mix everything on the heat. Top each portion with some brown walnuts