200 g of GALLO Tortiglioni
450 ml of milk
60 g of butter
40 g of flour
20 g of raisins
30 g of toasted pine nuts
100 g of fresh spinach
20 g of parmesan cheese, grated
Preheat the oven to 180ºC. Cook the pasta in abundant water with salt.
Peel and dice the pumpkin.
On an oven-safe tray, roast the pumpkin and carrot for 10 minutes.
Mix the pasta with the ricotta, carrot and pumpkin in a bowl. Serve with a basil leaf.