So have you started your week of dieting before Christmas as well? Me too. As you can see.
I do have an excuse though, and that would be the fact that I am going back to Hungary for the holidays on Wednesday, and so the fridge needs to be cleaned out – I had too much double cream and butter and ricotta left over from the Christmas dinner, and it would be such a waste… not to mention that delicious gruyere which will definitely go off before I get back… What is there to do but to stuff my face? Desperate times call for creativity. That’s what I like to say.
The cute, heart-shaped pasta (it is heart-shaped, I swear) is something I got from my flatmates for my birthday – you can buy it in Butlers, it is adorable. At least until you cook it, after then it really doesn’t matter.
Anyway, for this quick and fatty sauce, you will need these ingredients to taste:
Grated gruyere cheese
A small nob of butter
Nutmeg, salt and pepper
So based on this one time experience, I’d recommend using the least of cream. (I know, not what you expected from me eh?) Just a glug. Reduce this a tiny bit – it doesn’t need to be too thick, seeing as the ricotta will give you a thicker consistency anyway.
Once reduced by a little, add your generous amount of ricotta – you want both taste and texture to take part. If you use too little, you will just have gruyere sauce. Which is probably also delicious, but it’s not what we’re aiming for.
Mash the lumps of the ricotta with a spatula and mix together until smooth. Finally, add your generous grated gruyere, careful though, you know how deliciously strong it tastes. Combine this until the cheese has melted, then take off the heat and stir in the butter to a, enrich and b, to stop the cooking process. Season generously with nutmeg – treat it like a white sauce.
Meanwhile, your pasta is ready (because that’s how we do), so now just mix until it is all coated in this delicious cream. I topped it with a bit of parsley and a few walnuts and you’re ready – quick, easy and so delicious. Cheese. Mmm.