Riggo

• 10 ounces ricotta cheese
• 4 tablespoons butter
• 12 teaspoon ground pepper
• 3 pinches fresh ground nutmeg
• 1 lb pasta (bow ties)
• 12 cup freshly grated parmigiano-reggiano cheese

1. While pasta is cooking in a deep saute pan mix the ricotta, butter, ground pepper, Parmigiano-Reggiano and nutmeg.
2. Heat this mixture until its well incorporated and hot.
3. Add the al Dente pasta to the cheese mixture allowing some pasta water to be incorporated into the mix.
4. Note: The water helps thin out the cheese mixture just a little bit so the mixture will better coat the pasta.
5. Serve ASAP allowing others to add more freshly grated Parmigian.

ricotta cheese, butter, ground pepper, ground nutmeg, pasta, cheese

Taken from www.food.com/recipe/riggo-148394 (may not work)