Riccette with ricotta cheese and saffron
320g Bartolini riccette
1 hg ricotta cheese
1 teaspoon saffron powder
Bartolini extra virgin olive oil
Cook riccette in a pot of boiling salted water.
Once they are cooked, mix ricotta cheese and saffron, sprinkle with Parmesan and add a drizzle of extra virgin olive oil.
If ricotta cheese is too lumpy, add a little bit of milk or pasta water.