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November 14, 2015 / Chris Blum

Truffled Ricotta Pasta


This is one of those recipes that came together because I was cleaning out the fridge and the ricotta was approaching it’s expiration date. Simple, quick and delicious!

Ingredients:
8 oz pasta
4 oz ricotta
2 oz truffle slices in olive oil
2 oz parmesean, grated
4 TBSP parsley, minced
Truffled salt

Cook pasta according to package.

In a 12 inch skillet, heat ricotta over low heat, add the pasta and a little pasta water to thin. Remove from heat and stir in remaining ingredients.

Serves 2.

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