Mezze Maniche, Chanterelle Mushrooms, And Ricotta Sauce

• 1 1/8 pounds pasta Mezze Maniche
• 1 jar mushrooms Mezze Manich
• 1 red onion
• 3 garlic Nubia red, gloves
• 3 teaspoons olive oil
• 1 cup ricotta
• oregano to taste
• basil to taste
• salt to taste
• ground black pepper to taste
• Parmesan cheese grated

1. Cook the pasta al dente in boiling salted water.
2. Rinse the mushrooms.
3. Peel and finely chop the red onion, and peel and press the garlic
4. Heat the olive oil in a frying pan.
5. Once hot, add the red onion and garlic.
6. Brown a little and add the mushrooms.
7. Mix well so that all the flavors are released.
8. Add the ricotta, then gradually, add spoonfuls of pasta cooking water to obtain a creamy sauce.
9. Add basil and oregano.
10. Season with salt and pepper.
11. Serve the sauce on top of the pasta, and sprinkle with Parmesan cheese.

pasta mezze, mushrooms mezze, red onion, garlic, olive oil, ricotta, oregano, basil, salt, ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Mezze-Maniche_-Chanterelle-Mushrooms_-and-Ricotta-Sauce-2029978 (may not work)