What we send:

• shell pasta
• wild garlic
• tomatoes
• garlic
• makó onion
• homemade tomato sauce
• rikotta
• parmesan cheese
• fresh basil
• olive oil
• salt
• pepper

Required tools:

• large pan
• mixing bowl
• strainer
• saucepen
• baking tray
• oven

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.) When done, filter and rinse with cold water.

Preheat the oven to 180 °C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Chop the onion and the garlic. Dice tomatoes and coarsely the wild onion. If you don’t want the tomato to have a peel on it, cut the peel into a cross first and toss it in hot water for 1 minute. This way you can peel it easily. Finely chop the basil and grate the parmesan.

While the pasta is cooking, make the ricotta filling. Put the ricotta and half of the wilde garlic in a mixing bowl, salt and pepper.

Heat some olive oil in a pan and add the onion and the garlic, sautee it over medium heat. Add the diced tomatoes and after 1-2 minutes the tomato sauce. Salt, pepper, and cook over medium heat for 6-8 minutes. Then take off the lid, put the cooked pasta in the pan and add the remaining basil and wild garlic. Stir it well.

Add the ricotta mass to the tomato paste, stir the ragout until the ricotta melts.

Oil the baking tray or heat-resistant bowl. Add the ricotta tomato paste. Sprinkle with grated parmesan, but leave a little for garnish as well. Bake for 15 minutes.

Remove from the oven and let it rest for a while, making it easier to take out of the baking tray. Cut cubes and place one cube carefully on a plate. Sprinkle with the remaining parmesan.

Enjoy your meal!