As a recently displaced Italian college student in Germanic central Wisconsin, I'd been craving some quality pasta when I emailed my mother. In response to my complaints about Ramen noodles and an over-abundance of brats, she sent me this recipe, which I had found over the summer in one of her cooking binders. While we're both pretty sure its an America's Test Kitchen recipe, this combination of creamy ricotta with salty prosciutto and sweet peas is absolutely delicious, not to mention a no-fail crowd pleaser. The recipe is also incredibly forgiving; it stretches easily for a crowd and there's plenty of room to play around with the ingredients (since the only grocery store around my school is a Walmart, needless to say they did not have the quality prosciutto that I was looking for. I used bacon instead, and it was just as delicious). I've already made it at college twice, feeding at least 10 people each time, but I'm posting the smaller portion on here to save you the math. Enjoy!

Share: