Genuinely one of the best things I’ve ever made. Silky, rich – but only a little – ricotta giving a little more earthiness than say mascarpone might. And the crispy sage is such an important element, not a mere garnish, giving a punch to the flavour to stop it passing over your tongue without fanfare.
Requires such care and attention at each step, you absolutely can’t be in a half-arsing it mood. I forget now though whether the base pasta dough instructions come from A-Z… or Angela Hartnet… I suspect both work just perfectly.
From Rachel Roddy – An A-Z of Pasta, pg. 246