Tagliatelle with Ricotta and Prawns

This original dish is ideal for special occasions, such as a divine choice to celebrate these occasions. Among the first courses, for lovers of tradition, a dish based on fresh pasta cannot be missing. There is no menu that does not include a first course of fresh pasta, dishes that tell the story of the great holiday that is celebrated, beautiful, cheerful and colorful. From classic lasagna richly seasoned with traditional Bolognese sauce, to lamb ragout or seasonal spring vegetables, there are many options to choose from: cannelloni with wild herbs, pasta timbales, crepe rolls, savory pasta pastiera, Abruzzo timbale, Neapolitan baked pasta... The choice is rich and varied! And tagliatelle are one of the pasta shapes that are impossible to resist, one of the most loved types of long pasta by Italians, with a centuries-old history that has its roots in the Emilian region. Their name derives from the verb "to cut", since traditionally a thin sheet is rolled out, rolled up and cut with a knife. Today, our tagliatelle will be combined with ricotta, a dairy product produced with whey left over from the processing of other cheeses. Ricotta has a soft and creamy consistency, with a delicate flavor tending to sweet and a slight slightly acidic note. Now let's see what we need to make our Tagliatelle with Ricotta and Prawns. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients 300 grams of ricotta cheese 120 grams of grated Parmigiano Reggiano 16 prawns 1 clove of garlic 1/2 glass of white wine parsley chives salt Pepper extra virgin olive oil zest of an organic lemon Preparation Prepare the tagliatelle by putting all the ingredients indicated in the planetary mixer and start the mixer. Knead for a long time until the dough is smooth and homogeneous. After working it, let it rest covered with a bowl for about 10 minutes. After the indicated time, roll out the dough with a rolling pin until you get a thin sheet. Roll up the dough and cut it with a knife according to the desired thickness. Pass the ricotta through a sieve and mix it with the Parmesan cheese, adding a pinch of salt and freshly ground black pepper. Next, wash and clean the prawns, removing the carapace, and sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and deglaze with white wine. Cook until the wine has completely evaporated. In a pot with plenty of boiling salted water, cook our tagliatelle until they are al dente. Drain them and transfer them to the pan with the prawns, adding the sifted ricotta and Parmesan cheese. Mix well to mix all the ingredients. Serve the tagliatelle with a few blades of chives, some organic lemon zest and accompany everything with a glass of the fine wine.