A simple, delicious pasta that my friend Cathi created while living in Florence. Flavours you wouldn't think to combine mix wonderfully. Try and use nice, young tender ones. The fresher the ricotta, the better. How much you reduce the wine depends on your ricotta: if you have fresh, slightly runny ricotta you need to let the wine reduce a little more than half, maybe two thirds, or your end product will be runny.
Easy and good - 07 Mar 2014
I consider myself a well established cook, with that said, let me say this recipe was less then impressive. the overall taste of this recipe was "strange" to say the least - I attempted to Dr. it by adding addl spices, it helped some, but not enough for me to present it at my dinner table. I'd pass on trying this recipe save your time and money - it was NOT worth the effort. - 08 Aug 2002 (Review from Allrecipes USA and Canada)
i have to agree that this recipe was quite strange. i wouldnt recommend wasting your time to try it. - 25 Sep 2004 (Review from Allrecipes USA and Canada)