Ricotta Sauce for Short Pasta

• 1 heaping cup ricotta
• 4 tablespoons mascarpone
• 2 tablespoons milk
• Salt and pepper
• 1 egg yolk
• 8 walnut halves, chopped
• 2 tablespoons thinly sliced chives

1. In a bowl, stir together the ricotta, mascarpone and milk.
2. Season generously with salt and pepper.
3. Stir in the egg yolk, walnuts and chives.
4. This sauce may be spread on canapes or tossed with short pasta like penne ( pound) and a little of the pasta cooking water.

ricotta, mascarpone, milk, salt, egg yolk, walnut, chives

Taken from cooking.nytimes.com/recipes/1885 (may not work)