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rigatoni Scatola 16 cf

Ingredients for 4 people

  • 400 g of Rigatoni Leonessa
  • 150 g of fresh ricotta
  • 10 ml of fresh cream
  • 1 cucumber
  • 350 g of "piccadilly" tomatoes
  • rocket salad
  • salt
  • pepper
  • extra virgin olive oil


To prepare rigatoni with fresh tomatoes and ricotta, first put a pot of salt water on the stove. When the water is boiling, throw the pasta and cook for about 15 minutes. While pasta is cooking, prepare the raw condiment: wash the tomatoes, cut into 4 and put in a bowl with a pinch of salt and a drop of extra virgin olive oil. Then place a pan on the stove with a ladle of cooking water, cream and ricotta. Melt well the ricotta, mix all the ingredients and turn off the heat. When the pasta is ready, sauté with the ricotta cream. Then place rigatoni in the dishes, season with raw tomatoes, a few leaves of rocket, a drop of oil, a pinch of salt and pepper and two slices of cucumber, previously cut and washed.

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