Fresh pasta filled with mascarpone and truffle

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

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.

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

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

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.

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