Trofie with ricotta, walnuts and raw ham: a balanced and tasty first course

Preparation of trofie with walnuts, ricotta and raw ham

1. Put a pot of water on the stove and bring it to a boil. When it boils, add salt and discard the trofie. Remember to turn them over from time to time. For their cooking, follow the time indicated on the package.
2. Meanwhile, chop the walnut kernels with a knife, not with the mixer. The pieces of walnut must remain coarse, they must feel under the teeth.
3. Cut the raw ham into strips. Set aside walnuts and ham.
4. Pour the ricotta into a bowl where you will dress the pasta . If you have time it is preferable to pass it through a sieve, in this way the preparation is more velvety. Alternatively, make it creamy by working it with a fork. In both solutions, help yourself with a couple of tablespoons of the pasta cooking water.
5. To the ricotta, add walnuts, ham and a pinch of pepper. Stir and check if you need salt. The seasoning ingredients are already flavorful, so it shouldn’t be necessary.
6. Drain the trofie keeping some of their cooking water.
7. Pour them into the tureen together with the sauce and turn very well adding the grated Parmesan cheese.
8. If the dish is not very creamy, moisten it with a couple of tablespoons of the pasta cooking water .
9. Divide into plates and serve immediately.

If you liked this very quick recipe, you can’t help but try the other dishes with raw ham.

storage

This first course should be consumed at the moment , hot and creamed. We do not recommend storing it for more than 1 day in the refrigerator, in case there are any portions left over.