Fresh pasta filled with mascarpone and truffle

with ricotta, basil and lemon



1 package of GALLO fresh pasta filled with mascarpone and truffle

A whole bunch of basil

120 g of fresh ricotta

The juice of 1 lemon

The zest of 1 lime

40 g of pecorino cheese, grated

White sugar

250 ml of mineral water

Salt to taste

Pepper to taste

Oil to taste


Step 1

First, prepare a lemon and basil syrup. To do this, add water and sugar in a medium sized pot.

Step 2

Let the sugar dissolve over a medium heat and reduce it to half its volume by letting it boil for about 20 minutes.

Step 3

In a separate pot with boiling water, blanch the basil for 5 seconds and transfer it to a bowl with iced water to stop the cooking process.

Step 4

Once the syrup is cold, mix it with the basil and lemon juice and blend it in a food processor.

Step 5

Season with salt and pepper and add the cold mixture to the ricotta.

Step 6

Finally, cook the pasta in abundant boiling water with a pinch of salt. Once cooked, strain it and place it straight away (still warm) into the ricotta and lemon and basil syrup mixture.

Step 7

Mix, season and serve on a deep plate. Top it with lime zest and grated pecorino cheese.

You may

be interested in