Mafaldelle Pasta with asparagus, greaves and salted ricotta cheese

Product combined with the recipe

mafaldelle Scatola 12 cf

Ingredients for 4 people

  • 500g of “Mafaldelle Pasta” by Leonessa
  • 400g of fresh asparagus
  • 200g of greaves
  • 150g of salted ricotta cheese
  • 4 tablespoons of extra virgin olive oil
  • 2 cloves of garlic


Clean the asparagus, boil them in salted water and cool them in ice water. Cut the tips and put them aside. Fry in a pan, with 2 tablespoons of olive oil,1 clove of garlic. When it gets brown, remove it and add the asparagus stalks, cut into cubes and cook for 4-5 minutes with salt. Blend everything and keep aside. In a pot, with salted water, cook the pasta. Apart, in a large pan, fry the whole garlic in the remaining oil. When it gets brown, take it off and add diced greaves, a ladle of cooking water from the pasta and let it cook for 4-5 minutes. Drain the pasta. Add the greaves and cream all with the mixture of asparagus. During the last minute of cooking add the asparagus tips. Serve and garnish with asparagus tips and a sprinkling of salded ricotta cheese

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