INGREDIENTS
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1/2 pound inguine (or whatever pasta you like)
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2 cups ricotta (at room temperature)
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1/2 cup milk
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1/4 cup grated parmigiano or pecorino romano cheese
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Salt and pepper to taste
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Crumb Topping
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1 1/2 cup fresh breadcrumbs
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1/4 cup grated parmigiano
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pinch of lemon zest
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handfull flat leaf parsley chopped
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2 small cloves garlic minced
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2 tablespoons butter
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splash of olive oil
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salt and pepper to taste