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Ricotta and Pea Tagliolini


  • 400g fresh egg tagliolini
  • 250g Galbani Ricotta
  • 200g fresh peas [net weight]
  • 1/2 onion
  • 2 tablespoons extra virgin olive oil
  • Cinnamon
  • Salt and pepper

Preparation Instructions

  1. Place the peas in a saucepan and add the oil, finely sliced onion, salt and half a glass of water.
  2. Cook the peas slowly for twenty minutes.
  3. Cook the tagliolini in plenty of salted boiling water and, in the meantime, pour the Galbani Ricotta into a saucepan and dilute with two fingers of warm water creating a cream.
  4. Add everything to the saucepan with the peas and salt.
  5. Drain the tagliolini, add to the saucepan and stir well.
  6. Finish with plenty of ground pepper and a dusting of cinnamon.
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