Ingredients (serves 2):

250 g fresh Balanzoni (green pasta filled with ricotta and mortadella)

40 g butter

Grated Parmigiano Reggiano to taste

Method:

Bring salted water to the boil.

Cook the balanzoni for 3–4 minutes.

Drain them and toss them in a pan with butter.

Finish with plenty of Parmigiano.

You can find Balanzoni at the Mercato Albinelli, at Bottega della pasta, especially during the Carnival season. And if you want to plan ahead, you can also freeze them and enjoy them over time